Emeril's Texas-Style Smoked Brisket
Prep: 30 min | Cook: 330 min
Recipe courtesy Emeril Lagasse, 2002. Serve with Emeril's Barbecue Sauce (its own recipe) on the side for dipping.
Ingredients
- 1 Beef brisket, 4-pound, trimmed
- 2 tbsp Dark brown sugar
- 2 tbsp Chili powder
- 2 tbsp Paprika
- 2 tbsp Salt
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Black pepper
- 1 tbsp Cayenne pepper
- 2 tsp Dry mustard
- 2 tsp Ground cumin
- Wood chips, mesquite
- Barbecue sauce, Emeril's Barbecue Sauce, for serving
Directions
- Set the brisket on a large sheet of plastic wrap. Combine the brown sugar, chili powder, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly. Place on a baking sheet and refrigerate at least 6 hours or overnight.
- Soak the mesquite chips in water for 1 to 2 hours; drain. Remove the meat from the refrigerator and let come to room temperature.
- Prepare a smoker with charcoal and the wood chips to 180 to 200 degrees F. Fill the water pan about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, stoking the fire and adding chips regularly, until an instant-read thermometer registers 185 to 195 degrees F, or the meat is tender, about 4 to 5 hours.
- Alternatively, smoke the brisket in a stovetop smoker over low heat for 1 hour, then wrap in heavy foil and roast at 275 degrees F until it reaches 185 to 195 degrees F, about 2 to 3 hours.
- Let rest for 20 minutes before carving against the grain. Serve with the barbecue sauce on the side.