BBQ Smoked Brisket Recipe in a Digital Electric Smoker

• Meat

  • 6 lbs Beef brisket

• Produce

  • 2 tbsp Coriander, ground
  • 1 tsp Garlic powder
  • 1 cup Yellow onions

• Condiments

  • 1/2 cup Chili sauce
  • 1/2 cup Honey or lavender honey
  • 4 tbsp Lemon juice
  • 3 tbsp Mustard, dry
  • 1 1/2 cup Tomato sauce
  • 6 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tbsp Bbq dry rub
  • 1/4 cup Black pepper, freshly ground
  • 2 tsp Black pepper, ground
  • 1/4 cup Brown sugar
  • 2 cups Brown sugar, dark
  • 1 tbsp Cayenne pepper
  • 1/4 cup Chili powder
  • 1/2 cup Granulated sugar
  • 1/4 cup Kosher salt
  • 1/3 cup Paprika, smoked
  • 1 tbsp Paprika

• Oils & Vinegars

  • 1 cup Apple cider vinegar
  • 1 cup Cider vinegar
  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 3 tbsp Cumin, ground

• Drinks

  • 2 oz Tomato juice

• Dairy

  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 24 oz Beer

• Liquids

  • 1 cup Water

• Other

  • hickory wood chips

Found on charbroil.com

Ingredients

• 6 to 9 pounds beef brisket
• hickory wood chips
• 1/3 cup smoked paprika
• ¼ cup kosher salt
• ¼ cup freshly ground black pepper
• ¼ cup brown sugar
• ¼ cup chili powder
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon cayenne pepper
• 1 cup cider vinegar
• 24 ounces beer
• 2 ounces tomato juice
• ½ cup granulated sugar
• 1 cup water
• 1/4 cup vegetable oil
• 1 tablespoon BBQ dry rub (see above recipe)
• 6 tablespoons Worcestershire sauce
• 1 cup minced yellow onions
• 4 tablespoons butter
• 1 ½ cup tomato sauce
• 1/2 cup chili sauce
• 2 cups dark brown sugar
• ½ cup honey or lavender honey
• 1 cup apple cider vinegar
• ½ teaspoon allspice
• 3 tablespoons dry mustard
• 2 teaspoons ground black pepper
• 1 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 4 tablespoons lemon juice

Directions

• Trim away the fat on the brisket until 1/4 inch remains.
• Combine the dry rub ingredients in a medium bowl. Generously season the brisket with the dry rub. Wrap it in plastic and refrigerate overnight or at least 12 hours for best taste. Cover dry rub and store for later.
• Fill the water pan in the Digital Electric Vertical Smoker to the recommended level. Add the wood chips to the chip box. Preheat the smoker for 40 minutes.
• Remove the brisket from the refrigerator 1 hour prior to cooking and let it stand at room temperature.
• Combine the BBQ Wet Mop Marinade ingredients in a medium bowl. Mop or brush the entire brisket with wet marinade.
• Set the smoker to 225 degrees and place the brisket in the smoker fat side up.
• After 5 hours of smoking, remove the brisket from the smoker and place on a large sheet of aluminum foil (enough to wrap the brisket), pour over the remaining wet mop marinade and seal tightly with aluminum foil and return wrapped brisket to smoker. Replenish wood chips as necessary.
• Insert the temperature probe into the brisket through the foil. Continue to cook in the smoker for approximately 6 hours or until an ideal internal temperature of 190-200 degrees is reached.
• Remove the brisket from foil and let stand at least 30 minutes. Combine the BBQ Sauce ingredients into a blender and blend until smooth. For the full competition barbecue effect slice your brisket against the grain into 1/4-inch thick slices. Serve with sauce on the side and enjoy!