Smoked Brisket Recipe
If you like a nice bark, or crust, on your smoked brisket, then you’re going to love today’s dish. This smoked brisket recipe was a huge hit at a recent barbecue we had in Laguna. The secret is to lather it with spicy mustard, then coat it well with mesquite seasoning. This is great served on its own with some homemade barbecue sauce and cole slaw, or made into sandwiches on a hoagie roll. Thanks to my friend Brian Zagorsky for volunteering up his Big Green Egg for this video!
- One 14-pound USDA prime beef brisket
- 1 bottle Guilden's spicy brown mustard
- MESQUITE BBQ RUB:
- 4 ounces Lawry's seasoning salt
- 2 1/2 teaspoons paprika
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground dry mustard
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dry mesquite flavored seasoning mix
- 1-1/4 teaspoons garlic salt
- 1/2 teaspoon black pepper
- 3 1/2 tablespoons packed brown sugar
- Coat brisket liberally with the spicy mustard, then cover on both sides with Mesquite BBQ rub. If you don't want to bother making a homemade rub, just buy some at the store that you like.
- Smoke the brisket at 220 F for 15 hours, or until it reaches an internal temperature of 195 F. (Plan on smoking a brisket 1 1/2 hours per pound of meat.)
- Remove from smoker, and let rest 15-30 minutes before slicing. Serve with cole slaw and barbecue sauce on hoagie rolls.
Recipe by Brian Zagorksy and Jason Hill / CookingSessions.com
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