Slow-Grilled Smoky Beef Brisket with Beer-Based Mopping Sauce and Homemade BBQ Sauce

Smoked brisket is something my husband adores, since he is from Kansas City. Since we don't have the special smokers or "ovens", our Weber grill did a great job of replicating a close replica of Kansas City smoked brisket. We loved how the brisket turned out moist, tender and the sauce was homemade and amazing!

Course barbecue, main

Cuisine American

Keyword Smoked Brisket

Prep Time 1

Cook Time 4

Advanced resting time 4

Total Time 9

Servings

Calories 293kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Charcoal or Gas Grill
Wood chips

Ingredients

For the brisket:

5-6 pound brisket with a layer of fat at least 1/4 inch thick;trimmed

For the rub:

3 Tablespoons chili powder
1 Tablespoon coarse salt
2 teaspoons black pepper
1-1/2 teaspoons brown sugar
1-1/2 teaspoons garlic salt
1-1/2 teaspoons onion powder
1 teaspoon cumin optional, I left it out
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (up to 1 teaspoon)

For the mopping sauce:

3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon BBQ dry rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper

For the BBQ sauce:

1/2 cup onion finely chopped
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

Instructions

For the brisket:

Rinse the brisket under cold running water and blot dry with paper towels.
Combine all the ingredients for the rub in a small bowl and stir to mix. Reserve 1 tablespoon.
Rub the mixture into the brisket on all sides. If you have the time, let the brisket stand in the refrigerator, covered, for 4-6 hours. But you can certainly cook it right away.
Combine all the ingredients for the mop sauce in a non-reactive bowl and stir until combined.

For the BBQ Sauce:

In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
Add remaining ingredients.
Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
NOTE: The sauce can be stored in a well-sealed container, in the fridge, for a few weeks.
Set up the grill for indirect grilling, If using a gas grill, preheat to low. If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke then reduce the heat to low.
When ready to cook, if using a charcoal grill, toss 1 cup of wood chips on the coals. Place the brisket, fat-side up in an aluminum foil pan and place in the center of the hot grate, away from the heat and over the grill.
Grill the brisket until tender, about 4-6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). Baste or mop sauce once an hour for the first four hours.
If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup of wood chips per side every hour.
To test for doneness, use an instant-read thermometer; the internal temperature should be about 190F.
Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain; using an electric knife or sharp carving knife.
Transfer the slice meat to plates or a platter and pour the pan juices on top, if you desire. We like to serve BBQ sauce on the side.

Nutrition