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3 Chili Rub Smoked BBQ Beef Brisket

3 Chili Rub Smoked BBQ Beef Brisket Serves: approx. 8 lbs. BBQ Smoked Brisket

Ingredients

  • 1 – 12 lb. Packer Brisket
  • 9 oz. RC Liquid Gluten-Free Beef Consommé Prep
  • 3 qts. water
  • 1 qt. apple juice
  • 1 – 10 oz. jar RC Chipotle Chile Flavor Concentrate
  • 1 – 10 oz. jar RC Ancho Chile Flavor Concentrate
  • 1 – 10 oz. jar RC Ranchero Flavor Concentrate
  • 4 oz. canola oil

Instructions

  1. 1 The entire BBQ Smoking, Cooking and Resting will take approx. 90 minutes per lb. for trimmed brisket.
  2. 2 Trim outer fat on the brisket, leaving only ¼ inch.
  3. 3 In a container large enough to hold trimmed brisket, mix RC Liquid Gluten-Free Beef Consommé Prep, water and apple juice.
  4. 4 Blend well and submerge trimmed brisket in the brine.
  5. 5 Cover and refrigerate for at least 24 hours.
  6. 6 Remove brisket from the brine and pat dry.
  7. 7 In a mixing bowl combine, RC Chipotle Chile Flavor Concentrate, RC Ancho Chile Flavor Concentrate and RC Ranchero Flavor Concentrate and blend well.
  8. 8 Rub the dried trimmed brisket with canola oil and coat entire brisket with the mix and place in a smoker heated to 250°F fat side up.
  9. 9 Insert meat temperature probe and smoke uncovered until internal temperature reaches 165°F and you have a really nice BBQ bark.
  10. 10 Wrap brisket in 2 pieces of Peach Butcher Paper, insert meat temperature probe and continue to cook until internal temperature reaches 195 – 205°F and the meat is as tender as room temperature butter.
  11. 11 Place wrapped brisket on a tray and in a warm environment, (your oven - not turned on) so it can rest for at least an hour before slicing.
  12. 12 A very important step to ensure a juicy BBQ Brisket.
  13. 13 If you slice before resting, all the juices will run out and the brisket will be very dry.
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