Brisket

Brisket

Directions

  1. Set smoker with hickory wood to 225°F. Allow brisket to sit at room temperature for 30 to 45 minutes.
  2. In a bowl, combine brown sugar, salt, chili powder, smoked paprika, pepper, garlic powder, cayenne, and cumin. Whisk well to combine.
  3. In another bowl, combine and whisk the mustard and Cholula together. Rub entire brisket with mustard mixture, then apply dry rub on both sides.
  4. Smoke the brisket to an internal temperature of 160°F.
  5. Remove from smoker and wrap in butcher paper. Return to smoker until internal temperature reaches 205°F.
  6. Remove from smoker and hold in butcher paper for 2 hours. Shred for service and hold hot.

Ingredients

  • 5 lbs brisket flat, trim excess fat
  • 1/2 cup sugar, brown
  • 3 tbsp Kosher salt
  • 1 tbsp McCormick Culinary® Chili Powder
  • 1/2 tsp McCormick Culinary® Smoked Paprika 
  • 1/2 tsp McCormick Culinary® Black Pepper, Ground
  • 1/2 tsp McCormick Culinary® Garlic Powder 
  • 1/2 tsp McCormick Culinary® Cayenne Pepper, Ground
  • 1/2 tsp McCormick Culinary® Cumin, Ground
  • 1/4 cup French's® Stone Ground Dijon Mustard
  • 1/4 cup Cholula® Chipotle Hot Sauce