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Smoked Beef Brisket

February 28, 2018 • 0 comments

Smoked Beef Brisket
This is a simple recipe for a smoked beef brisket. Although it takes some time, it is well worth the wait.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (1 brisket) Beef Brisket Flat
  • (1 tsp.) Cayenne Pepper
  • (1 tbsp.) Ground Cumin
  • (1 tbsp.) Black Pepper
  • (1 tbsp.) Salt
  • (1 tbsp.) Garlic Powder
  • (1 tbsp.) Paprika
  • (1 cup) Beef Broth
  • (1/2 cup) Apple Cider Vinegar
  • (3 tbsp.) Worcestershire Sauce
  • (5 tbsp.) Ketchup


Thaw the 4# brisket in the fridge, then remove and pat it down with a paper towel.

In a small mixing bowl, add the cayenne pepper, cumin, pepper, salt, garlic powder, and paprika. Mix well and coat the brisket with the dry rub. 

If you have a grill or smoker, set it to smoke at 160 degrees. After it reaches temperature, add the brisket (fat side up).

In a bowl, mix the beef broth, apple cider vinegar, worcestershire sauce, and ketchup.

After the brisket is in the smoker for a half hour, baste with the liquid mixture. Repeat the basting every half hour throughout smoking and grilling.

Smoke the brisket for 3 hours, then add it to a grill set at 225 degrees.

Grill until the internal temperature reaches 170 degrees (should take about 2 hours).

Pull from the grill and let it rest under foil for 20 minutes.

Slice into quarter inch thick slices and serve.