Smoked BBQ Brisket

This delicious smoked BBQ brisket recipe by Bobby Flay is perfect for a flavorful, tender meal that’s surprisingly easy to prepare. With a rich blend of spices and a smoky, beer-infused mop, it’s a must-try for any barbecue lover. You can use simple, pantry-friendly ingredients to create a dish that will impress everyone at the table!

Ingredients Needed:

• 1/2 cup ancho chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 2 teaspoons cayenne
• 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
• Dark Beer Mop

Dark Beer Mop:

• 1 large red onion
• 4 cloves garlic
• 2 serrano chiles, chopped
• 4 bottles of dark beer
• 1/4 cup dark brown sugar
• 2 bay leaves
• Salt and freshly ground pepper

How To Make Smoked BBQ Brisket?

1. Prepare the Brisket: Mix the spices, rub them over the brisket, cover, and chill for 1–6 hours.
2. Prepare the Smoker: Get your smoker ready as per the instructions.
3. Smoke the Brisket: Place the brisket fat-side down in the smoker, baste with the Dark Beer Mop every 30 minutes, and smoke for 4–5 hours until tender.
4. Make the Mop: Cook all mop ingredients in a pan for 15 minutes, then let it cool.

Recipe Tips:

• Choose the Right Brisket: For the best flavor and moisture during cooking, use a brisket with a 0.6 cm fat layer.
• Rub it Well: Coat the brisket evenly with the spice rub and let it rest in the fridge for at least 1 hour for deeper flavor.
• Control the Heat: Keep the smoker temperature steady at around 225°F for even cooking.
• Baste Regularly: Mop the brisket every 30 minutes to keep it juicy and enhance the smoky flavor.
• Rest Before Slicing: After cooking, let the brisket rest for at least 20 minutes to lock in the juices.

How To Store & Reheat Leftovers?

• Refrigerate: Let the brisket cool, then wrap it or store it in a container. Keep it in the fridge for up to 3 days.
• Freeze: Cool the brisket, wrap it well, and freeze for up to 2 months. Thaw it overnight in the fridge before reheating.
• On The Stove: Add slices to a pan with some broth or water, cover, and heat on low.

Nutrition Facts:

• Calories: 246 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 360mg
• Potassium: 270mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 22g

Try More Bobby Flay Recipes:

• Bobby Flay Brisket Rub​
• Bobby Flay Beef Brisket Recipe
• Bobby Flay Bbq Corn​
• Bobby Flay​ Bbq Pork Chops

Smoked BBQ Brisket

Author: Mohamed Shili Cooking Method:Smoking Cuisine:American Courses:Dinner Recipe Keys: S Smoked BBQ Brisket

Difficulty:BeginnerPrep time: 10 minutesCook time:5 hours Rest time: 50 minutesTotal time:6 hours Servings:6 servingsCalories:246 kcal Best Season:Suitable throughout the year

Description

This delicious smoked BBQ brisket recipe by Bobby Flay is perfect for a flavorful, tender meal that’s surprisingly easy to prepare. With a rich blend of spices and a smoky, beer-infused mop, it’s a must-try for any barbecue lover. You can use simple, pantry-friendly ingredients to create a dish that will impress everyone at the table!

Ingredients

• 1/2 cup ancho chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 2 teaspoons cayenne
• 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
• Dark Beer Mop

Dark Beer Mop:

• 1 large red onion
• 4 cloves garlic
• 2 serrano chiles, chopped
• 4 bottles of dark beer
• 1/4 cup dark brown sugar
• 2 bay leaves
• Salt and freshly ground pepper

Instructions

1. Prepare the Brisket: Mix the spices, rub them over the brisket, cover, and chill for 1–6 hours.
2. Prepare the Smoker: Get your smoker ready as per the instructions.
3. Smoke the Brisket: Place the brisket fat-side down in the smoker, baste with the Dark Beer Mop every 30 minutes, and smoke for 4–5 hours until tender.
4. Make the Mop: Cook all mop ingredients in a pan for 15 minutes, then let it cool.

Notes

• Choose the Right Brisket: For the best flavor and moisture during cooking, use a brisket with a 0.6 cm fat layer.
• Rub it Well: Coat the brisket evenly with the spice rub and let it rest in the fridge for at least 1 hour for deeper flavor.
• Control the Heat: Keep the smoker temperature steady at around 225°F for even cooking.
• Baste Regularly: Mop the brisket every 30 minutes to keep it juicy and enhance the smoky flavor.
• Rest Before Slicing: After cooking, let the brisket rest for at least 20 minutes to lock in the juices.

Keywords:Smoked BBQ Brisket