3 Chili Rub Smoked BBQ Beef Brisket

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


  • 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


  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.
Be the first to rate this recipe by leaving a comment below!
Print recipe

Thanks for printing this recipe 🙂

Find more recipes at https://rcfinefoods.com

Product and Recipe Search