Smoked Brisket

My Smoked Brisket is rubbed with Stubb’s dry seasoning and BBQ sauce, then smoked for 8-10 hours – this is a serious brisket for lovers of tender beef and burnt ends.

We’re right around the corner from the 4th of July – can you believe it? When I think of the 4th, I immediately think hanging out with friends and family, fireworks, and of course grilling out.

One of my favorite things to make on the grill is brisket, and smoking is my preferred method. My go to sauces and rubs are Stubb’s. They have a great line of both. You can always spot their products easily because of the label – Stubb’s Legendary Bar-B-Q was founded by C.B. “Stubb” Stubblefield in Austin, Texas, and his picture appears on every bottle. For the Fourth of July, I teamed up with Stubb’s to create a delicious brisket taco bar. Brisket is the perfect meat because it can easily feed a crowd, just like tacos!

When I make tacos, I want anything and everything from fresh guacamole, sour cream, jalapeños, tomatoes, fresh cilantro, cheeses, pico de gallo (I even made blueberry pico). With numerous toppings, guests can pick and choose what they like, all the while enjoying hearty smoked brisket.

It’s delicious and so festive!

For my brisket, I created this delicious wet rub that included both Stubb’s Steak Spice Rub (I’m obsessed with that stuff, btw) and Original BBQ Sauce. It’s hands down the best thing I’ve ever slathered on any hunk of meat.

Here’s my brisket about to go into the smoker. Remember – fat side up! You want the fat running down the sides and infusing the meat for extra tenderness and flavor.

This is right out of the smoker…

Check out this burnt end (my favorite part!) –

Perfection.

Slather the meat with the rub and sauces before putting it on the grill – but make sure to not leave it on longer than 30 minutes before putting it in the smoker or it will draw salt out, which will pull moisture from the meat.

You can cut against the grain for tender slices. Not sure where the grain is? It’s easier to see on the raw meat before it’s rubbed, so cut a notch when prepping to help guide once it’s cooked.

Another burnt end shot…because I can’t get enough.

Blueberry pico de gallo…

Oh, and I almost forgot – one of my favorites – white jalapeno dip.

I also made a fun beverage station with traditional margaritas, Mexican beer and cold Coca-Cola.

Lots of tortilla chips for the dips.

The bar was great because everybody got to customize their own smoked brisket tacos.

If you like the little markers for my bar, they’re so easy to make. I got most of the material at Michaels, but I’m sure they carry the same things at any craft store.

The tiny pots are very inexpensive, as well as the miniature chalk board sticks and I used a chalkboard marker to write on them. I cut small strips of burlap that I adhered to the pots with a glue stick.

They were fun to make, and my guests loved them.

Of course, everyone went back for seconds.

And thirds.


Oh my word…

Smoked brisket tacos!

Stubbs carries a long line of sauces, marinades, marinade mixes, rubs, Anytime sauces, and the list goes on and on. All Stubb’s products are free of high fructose corn syrup (which happens to be the first or second ingredient in most barbecue sauces) and contain no artificial flavors or colors from artificial sources. They’re also gluten-free!

Go here to see the complete line of products, and follow them on Facebook here. Here are a few links to some things I’ve created using their awesome stuff. I’m so in love with their Anytime Sauces. After you check out the recipe below, please click on the links and check these out!

My favorite – Steak Sliders with Sweet Black Pepper Onions and Blue Cheese Sauce

This one is divine – Tilapia Sliders with Watermelon Basil Salsa, Green Chile Sauce and Feta

These wings are addictive – Apricot Sriracha Wings

Here’s your printable for the brisket –

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Smoked Brisket

Yield: 10 lbs. brisket

Prep Time: 15 minutes

Cook Time: 10 hours

Additional Time: 30 minutes

Total Time: 10 hours 45 minutes

Rubbed with Stubb's dry seasoning and BBQ sauce, then smoked for 8-10 hours, this is a serious brisket for lovers of tender beef and burnt ends.

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Ingredients

• 10 pound brisket

For the Dry Ingredients:

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• 3 tbsp cayenne pepper
• 2 tbsp garlic powder
• 2 tbsp cumin
• 2 tbsp chili powder
• 1 tbsp oregano
• 2 tbsp seasoned salt
• 2 tbsp Stubb's Steak Spice Rub

For the Wet Ingredients:

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• 2 tbsp olive oil
• 12 oz apple flavored beer
• 1 tbsp white vinegar
• 2 tbsp Worcestershire sauce
• ¼ cup Stubb's Original BBQ Sauce

Instructions

1. Combine dry ingredients and olive oil in a small bowl.
2. Whisk the remaining wet ingredients together and pour over brisket.
3. Spoon dry ingredient mixture on all sides of brisket, massaging it into meat to form a crust.
4. Cover and allow brisket to come to room temperature.
5. Smoke brisket over indirect heat at 210 degrees for 8-10 hours, or until internal temperature at thickest part of the brisket is 185 degrees.
6. It’s not done until you add the sauce! Serve with sauce on top or on the side for dipping.
7. Enjoy!
   

Recommended Products

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• 
  EZ FURNITURE 24 x 18 Inch Extra Large Teak Wood Cutting Board, End Grain with Juice Groove and Handles, Knife Friendly, Reversible, Suitable for Chopping Meat, Vegetables, Aesthetics for The Kitchen
• 
  SENKEN 12" Damascus Steel Brisket Knife - Tsunami Collection - 67-Layer Japanese VG10 Steel with Blue Resin Burl Wood Handle - Ultra Sharp Carving Knife for Brisket, Meat, Roasts, and Large Fruit
• 
  Cuisinart 30" Electric Smoker, 3 Adjustable Racks, Large Capacity BBQ Meat Smoker, Water & Wood Trays for Smoked Meat, Brisket, Salmon & Jerky, Adjustable Temperature Control

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 1414Total Fat: 88gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 484mgSodium: 1288mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 133g

The provided nutrition calculated may not always be accurate.

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This post was sponsored by Stubb’s Legendary BBQ. I received compensation and products for writing this article, however, ALL opinions expressed are my own.