For a deeper smoky flavor, consider using a combination of hickory and mesquite wood chips. Adjust the amount of cayenne pepper to your desired level of spiciness. Don't skip the resting period! It allows the juices to redistribute throughout the brisket, resulting in a more tender and flavorful final product. If you don't have a smoker, you can adapt this recipe for a slow cooker or oven. Adjust cooking times accordingly.
Spicy Smoked Beef Brisket
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PREP TIME15 mins
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COOK TIME4 hrs
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TOTAL TIME6 hrs
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SERVING10 People
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VIEWS6
Embark on a culinary adventure with this Spicy Smoked Beef Brisket! A symphony of smoky and spicy flavors, this brisket is tender, juicy, and utterly irresistible. Perfect for a weekend barbecue or a special occasion, it's a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol46 mg
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Fiber3 g
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Protein22 g
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Saturated Fat2 g
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Sodium3609 mg
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Sugar9 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
Allow brisket to come to room temperature for even cooking, about 1 hour.
02
Step
10 mins
In a bowl, combine paprika, salt, white sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon. Generously rub the mixture all over the brisket. Let it sit while you prepare the smoker.
03
Step
15 mins
Preheat your smoker to 225-250°F (107-121°C) for indirect heat. Add wood chips to the charcoal, following the manufacturer's instructions. Place a pan of water in the smoker to maintain moisture.
04
Step
1 hrs
Place the brisket, fat-side up, on a wire rack in the smoker, away from direct heat. Smoke for 1 hour, maintaining the smoker's temperature between 200-225°F (93-107°C). Replenish wood chips and water as needed.
05
Step
1 hrs
Wrap the brisket tightly in aluminum foil. Replenish charcoal, wood chips, and water. Smoke for another 1 hour.
06
Step
15 mins
In a saucepan, combine chili sauce, beer, brown sugar, and chopped onion. Simmer gently until slightly thickened, about 15 minutes. This is your finishing sauce.
07
Step
5 mins
Remove the brisket from the smoker and carefully unwrap it, being mindful of the hot steam. Pour the finishing sauce over the brisket, ensuring it's well-coated. Re-wrap the brisket tightly in the foil.
08
Step
1 hrs
Return the wrapped brisket to the smoker and continue smoking until an instant-read thermometer inserted into the thickest part registers at least 160°F (71°C), approximately 1 hour more.
09
Step
45 mins
Remove the brisket from the smoker and let it rest in the foil for 45 minutes before slicing against the grain and serving.
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RECIPE REVIEWS
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Please Rate
Freda Murphy
Jul 2, 2025The only brisket recipe I'll ever need again!
Ellen Mckenzie
Jul 2, 2025I tweaked the spice rub a bit to my liking, but the overall method is fantastic!
Jaleel Stamm
Jul 1, 2025I've tried other brisket recipes before, but this one is by far the best. The instructions are clear and easy to follow.
Petra Yost
Jun 30, 2025Amazing recipe! It was my first time smoking a brisket and it turned out amazing!
Stephen Frami
Jun 30, 2025This recipe is a winner!
Jena Mclaughlinmoore
Jun 30, 2025The finishing sauce really takes this brisket to the next level. My family devoured it!
Michale Schaden
Jun 30, 2025This recipe is a game-changer! The brisket was incredibly tender and the smoky, spicy flavor was out of this world.
Elizabeth Luettgen
Jun 30, 2025Easy to follow and the results speak for themselves. My brisket was a hit at the party!
Deshaun Koelpin
Jun 29, 2025The tip about letting the brisket rest before slicing is crucial. It makes all the difference in tenderness.