Savor the flavor of Ancho Chile Rubbed Smoked Beef Brisket, which is rich and smokey. A savory crust is made with a mixture of spices and Ancho chile powder, and the result is tender and juicy thanks to slow smoking. Ideal for those who love grilling!
Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup Ancho chile powder. 2 tablespoons kosher salt. 2 tablespoons brown sugar. 1 tablespoon smoked paprika. 1 tablespoon ground black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chunks or chips for smoking hickory or mesquite recommended.
Instructions: Preheat your smoker to 225F 107C. Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface. In a bowl, mix Ancho chile powder, kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, covering all sides. Place the brisket in the preheated smoker, fat side up. Add wood chunks or chips to the smoker for a rich smoky flavor. Maintain a steady temperature of 225F 107C and smoke the brisket for 1.5 hours per pound, or until the internal temperature reaches 195-203F 90-95C. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve. Enjoy your Ancho Chile Rubbed Smoked Beef Brisket!
Prep Time: 20 minutes
Cook Time: 14 hours
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