Simple Mesquite Smoked Brisket
Author: 
Serves: 6-8
 
Ingredients
  • 1 7-pound Beef Brisket
  • 1 tablespoon Olive Oil
  • ¼ Cup Smoked Paprika and Garlic Spice Blend*
  • 4 Tablespoons Coarse Salt
  • 3 Tablespoons Coarse Cracked Black Pepper
  • 2 Teaspoons Ground Mustard
  • 2 Tablespoons Brown Sugar
  • Mesquite Wood Chips
Instructions
  1. Remove the brisket from its packaging and pat dry. Lightly rub the olive oil over the entirety of the brisket.
  2. Mix the spices together and then rub onto all sides of the brisket, including the fat-cap. You can smoke it immediately or wrap it in cellophane and foil and then refrigerate (up to 24 hours) till ready to put it in the smoker.
  3. Put ½ cup of Mesquite Wood Chips into your smoker and then let it heat (according to manufacturer instructions) to 225 degrees.
  4. If the heat source in your smoker comes from the bottom, place the brisket into the smoker, fat-cap down. The fat-cap will become a protective barrier during the long, long cooking process and keep it from getting too dry from the heat source.
  5. Before sealing the smoker, replenish the wood chips with another ½ cup of wood chips.
  6. Let the brisket cook for 1 and a half hours per pound of meat (roughly 10 hours).
  7. Since so many factors (thickness of the meat, smoker used) vary, use a meat thermometer to frequently check for doneness, starting around hour 7. The meat is completely cooked once it reaches an internal temperature of 185 degrees.
  8. Remove the brisket from the smoker and wrap the meat tightly in foil. Allow it to rest 2-3 hours (resting it allows the juices to be reabsorbed into the meat -- it is a much longer process for brisket than a simple cut of steak).
  9. When ready to serve, slice the brisket against the grain.
Notes
The particular spice blend is from Dangold. If you aren't able to find it in your local stores, a comparable substitute would be a mixture of 1 tablespoon Smoked Paprika, 1 tablespoon Garlic Powder, 2 teaspoons Ancho Chili Powder, 1 teaspoon Dried Chives, ½ teaspoon Oregano Powder, ½ teaspoon Dried Rosemary.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/simple-mesquite-smoked-brisket/