Spicy Smoked Brisket
Heat Scale: 
Recipe type: entree
Cuisine: Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 15 to 20
 
Ingredients
  • 9 to 10 pound brisket ("packer trimmed" preferred)
  • ½ cup lemon juice
  • 2 cups New Mexican redchile powder 1 tablespoon cayenne 2 tablespoons freshly ground black pepper ¼ cup garlic powder
  • Red's Brisket Basting Sauce
  • Brisket Basting Sauce:
  • 2 tablespoons chili powder
  • ½ teaspoon cayenne
  • 1 pound butter
  • 2 onions, chopped fine
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 1½ cups beer
  • 4 lemons, quartered
  • 1 bunch parsley tops, minced
  • 2 cups vegetable oil
  • ¼ cup Worcestershire sauce
  • 2 bay leaves
Instructions
  1. To prepare the brisket, thoroughly coat all surfaces of the meat with lemon juice, and rub in well. Combine the chile powder, cayenne, black pepper, and garlic powder in a bowl, and sprinkle generously all over the brisket, rubbing it in well.
  2. Make sure that the brisket is entirely covered. Allow it to marinate for at least an hour before smoking.
  3. To smoke the brisket and breast, build a hardwood fire in the fire box using pecan, oak, or any fruit wood.
  4. When the fire is smoking nicely, place the brisket on the rack fat side up, to let gravity and nature do the basting.
  5. Also during the smoking, make the Brisket Basting Sauce.
  6. Melt the butter in a saucepan, add the onions and garlic, and saute for 4 to 5 minutes to soften.
  7. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot.
  8. When the foam subsides, add all of the remaining ingredients and bring to a boil.
  9. Reduce the heat to a medium low and simmer for 20 minutes.
  10. After the brisket has finished smoking, remove it from the smoker, then slather it generously with Red's Brisket Basting Sauce
  11. Wrap the beef tightly in aluminum foil, and return it to the smoker. Close off all of the air supplies to the fire, and allow the meat to "set" in the pit for about 2 hours.
Recipe by Burn Blog at http://www.burn-blog.com/5759/a-pellet-smoker-simplifies-barbecue/