Copycat Restaurant BBQ Smoked Beef Brisket

Allergens

Soy, Wheat

Ingredients

• 4 lbs beef brisket 2 cups barbecue sauce (your choice) 1 cup apple cider vinegar 1/2 cup brown sugar 1/4 cup Worcestershire sauce 1/4 cup molasses 1/4 cup tomato paste 1 tbsp smoked paprika 1 tsp ground black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper (optional)

Instructions

1. In a large bowl, combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, tomato paste, smoked paprika, ground black pepper, garlic powder, onion powder, and cayenne pepper if using. Mix well to create the brisket marinade.
2. Place the beef brisket in a large resealable plastic bag or shallow dish. Pour the marinade over the brisket, making sure it is evenly coated. Refrigerate for at least 4 hours or overnight for best results.
3. Preheat your smoker or grill to 250°F (120°C). If using a gas grill, set up indirect heat with a drip pan underneath the brisket to catch the drippings.
4. Remove the brisket from the marinade and pat dry. Place it on the smoker or grill rack above the drip pan, fat side up. Insert a meat thermometer into the thickest part of the brisket, ensuring it doesn't touch the bone.
5. Smoke the brisket for 1 hour per pound or until the internal temperature reaches 203°F (95°C). Baste with the remaining marinade every hour during cooking.
6. Wrap the brisket in aluminum foil to prevent drying and continue smoking for another 1 2 hours or until the internal temperature reaches 205°F (96°C).
7. Remove from the smoker or grill, wrap in a towel, and let it rest for 30 minutes before slicing against the grain. Slice into 1/4 inch thick pieces and serve.

Chef’s Insight

To enhance the smoky flavor, you can add wood chips such as hickory or mesquite to your smoker or grill.

Notes

Adjust cooking time based on the thickness and size of your brisket.