Smoked Beef Brisket
Taken from the breast section, beef brisket is ideal for long, slow smoking. It is naturally basted by the fat that covers the meat, emerging exceptionally tender and full flavored. Here, we enhance the taste with a piquant spice rub. Molasses-Cider Coleslaw is the perfect accompaniment.
- 1/4 cup chili powder
- 2 Tbs. paprika
- 2 tsp. ground dried oregano
- 1 tsp. cayenne pepper
- 1 beef brisket, 5 to 7 lb., fat trimmed
- Kosher salt and freshly ground black pepper, to taste
Rub the brisket with the spice mixture. Generously season the brisket on all sides with salt and black pepper. Place the brisket on a baking sheet, cover with plastic wrap and refrigerate overnight.
Place the brisket on an electric smoker rack and fill the wood chip tray. Close the door and light the smoker according to the manufacturer's instructions. Smoke the brisket until cooked through and fork-tender, 7 to 9 hours.
Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Slice the brisket against the grain and arrange on a warmed platter. Serve immediately. Serves 6 to 8.