Best Smoked Four Pepper Beef Brisket Recipes

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET

Yeah, I-Lived-in-Texas, Smoked Brisket image

This is hands-down the best way I have found to cook a brisket.

Provided by all rec

Categories Main Dish Recipes Roast Recipes

Time P1DT13h45m

Yield 16

Number Of Ingredients 12

Ingredients

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

Steps:

Soak wood chips in a bowl of water, 8 hours to overnight.
Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g

SMOKED FOUR-PEPPER BEEF BRISKET

Smoked Four-Pepper Beef Brisket image

Serve this smoker-cooked brisket with your favorite homemade or purchased barbecue sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h30m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups hickory wood chips
1 tablespoon cracked black pepper
1 tablespoon cracked white pepper
1 tablespoon cracked red pepper
1 tablespoon lemon pepper
5 lb well-trimmed fresh beef brisket (not corned beef)
1/2 cup barbecue sauce

Steps:

Cover wood chips with water; soak 30 minutes.
Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.

Nutrition Facts : Calories 230, Carbohydrate 4 g, Cholesterol 80 mg, Fiber 0 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg