Smoked Barbecue Beef Brisket Recipe

Smoked Barbecue Beef Brisket Recipe with Hickory and Mesquite Wood

Texas Style Smoked Barbecue Beef Brisket Recipe
5 out of 5 stars based on 6 ratings.

Smoked Beef Brisket Recipe from Paggi Pazzo

Texas Style Smoked Beef Brisket Recipe
Published: October 10, 2011

Prep time: 1 hour
Cook time: 9 hours
Total time: 10 hours
Yield: 12 servings
Calories per serving: 493
Fat per serving: 26.9g


  • 1 (3-4 pound) Beef Brisket
  • 3 tablespoons paprika
  • 3 tablespoons chili powder
  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 3 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried rosemary
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1/4 cup apple cider vinegar
  • 12 ounces Budweiser beer
  • 1/4 cup water
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 8 ounces bbq sauce

Cooking Directions

  1. Prepare rub by adding paprika, chili powder, salt, pepper, sugar, brown sugar, garlic powder, and rosemary into bowl and mix
  2. Add rub to beef brisket on both sides and add a little olive oil over rub. Wrap and place in refrigerator overnight
  3. Prepare mop dressing by adding beer, water, olive oil, Worcestershire sauce, apple cider vinegar and onion powder and stir. Let cool in refrigerator overnight
  4. Soak hickory wood chunks and mesquite wood chips overnight, then drain before use.
  5. Prepare smoker/grill with 3 chimney starters full of hardwood lump charcoal and when turned grey, place in smoker-box with 2 hickory wood chunks and a handful of mesquite wood chips. As brisket smokes, continue to add more wood chunks and charcoal when necessary to maintain 200-225 degree temperature.
  6. Lay brisket fat side up, and close grill and smoker-box for 1 hour, then add mop dressing over brisket (continue to do so every 45 minutes to an hour).
  7. After 6 hours, place brisket fat side down into aluminum foil and wrap (this will help the meat cook throughout and tenderize).
  8. After 8 hours, add BBQ sauce into small aluminum tray and allow to heat
  9. After 8 1/2 to 9 hours, check brisket to see if internal temperature reaches 180 degrees, if so, take brisket out of grill/smoker and let sit for 30 minutes before slicing.
  10. Slice beef brisket across the grain and serve with a spoonful of BBQ sauce

3 Responses to “Smoked Barbecue Beef Brisket Recipe”

  1. Jerry Kedley October 1, 2012 at 4:05 pm #

    bookmarked!!, I love your site!

    • Paggi Pazzo October 4, 2012 at 7:25 pm #

      Why thank you Jerry!

  2. Janae Baranski November 16, 2011 at 3:36 pm #

    Pretty nice post. I just stumbled upon your weblog and wished to say that I have really enjoyed browsing your blog posts. After all I’ll be subscribing to your feed and I hope you write again soon!

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