Smoked Beef Brisket

Recipe created by Jenn's Food Journey


2lbs beef brisket
For the marinade -
12oz beer (I used Bud Light as that is what we have in the fridge)
2 Tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon cayenne pepper
For the rub - 
1 Tablespoon paprika
1 3/4 teaspoon brown sugar
1 3/4 teaspoon salt
3/4 teaspoon oregano
1/2 teaspoon sugar
1 3/4 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
For the mop - 
4 oz beer
1 Tablespoon apple cider vinegar
1 1/2 teaspoons paprika
1 1/2 teaspoons hot sauce (I used Frank's)
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder

Mix all the marinating ingredients together in a small bowl.  Place the brisket in a resealable bag and pour the marinade over it.  Let marinate in refrigerator for 4 hours.

In a small bowl, mix together all the ingredients for the rub.  When brisket is done marinating, remove from bag, discard marinade, and pat dry.  Rub the spices over all sides of the meat.  Wrap in plastic wrap and let sit in the refrigerator for at least 4-6 hours.

Preheat smoker to 220 degrees.  Remove brisket from fridge and allow to sit at room temperature while the smoker is preheating.  I used apple juice in my water pan and Texas roadhouse wood chips.  Mix together your ingredients for the mop and set aside.  Place the brisket on the top shelf of the smoker and allow to smoke for 4-6 hours (this is where I think I failed.. I read that it's standard to smoke for 1 1/2 hours for every pound of brisket, so that's what I did, but I think I should have done it a tiny bit lower heat and for much longer of a time), mopping with the sauce every 30 minutes.  Remove from smoker and allow to rest a few minutes before cutting into it.  Eat as is or make delicious sandwiches with them.....if yours is more tender then mine, that is :)