Texas Smoked Brisket
8-10 pound untrimmed brisket
1/2 cup chili rub (see recipe below)
wood chips (oak, fruit wood, mesquite, hickory)
Finishing Sauce (see recipe below)
Preheat smoker and add wood chips (follow your instruction manual).
Clean and dry brisket.
Generously apply chili rub.
Place brisket in smoker for 8-10 hours.
Keep the smoker temperature at about 220 degrees.
Chili Wet Rub
2 tablespoons hot chili powder
1 teaspoon cayenne
1 teaspoon fresh ground pepper
2 teaspoons garlic powder
2 teaspoons lemon juice
Mix all ingredients together.
Finishing Sauce for Brisket
This is a side sauce, meaning that you put it on the table and let people
add it to smoked brisket if they want. Traditionally barbecue is never
made with the sauce on it. It's the diner who gets to decide about sauces.
2 can tomato paste
3/4 cup water
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon white vinegar
Place all ingredients in a saucepan.
Simmer for 10 minutes.
Serve on the side with Beef Brisket
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Old Magic 1
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