Smoked Chipotle Beef Brisket is a mouthwatering dish that combines the rich, smoky flavor of hickory or mesquite with the fiery kick of chipotle chili powder. This recipe is perfect for barbecue enthusiasts looking to impress their family and friends with a tender, flavorful brisket.
Beef brisket is the star of the show, known for its rich flavor and tenderness when cooked slowly. The chipotle chili powder adds a smoky heat, while smoked paprika enhances the overall smoky profile. Garlic powder and onion powder provide depth, and brown sugar balances the heat with a touch of sweetness. Salt and black pepper are essential for seasoning, and cumin brings a warm, earthy note. The marinade of apple cider vinegar, beef broth, and Worcestershire sauce keeps the brisket moist and flavorful. Minced garlic and olive oil add a fragrant richness, while wood chips like hickory or mesquite infuse the brisket with an irresistible smoky aroma.
Serve this brisket with classic sides like creamy coleslaw, buttery cornbread, or a fresh green salad. For a fun twist, try it in tacos with pickled onions and avocado. And don’t forget a tangy BBQ sauce to drizzle on top!
First, preheat your smoker to 225°F (107°C). This low and slow method is crucial for that tender brisket we crave. Next, in a bowl, combine the chipotle chili powder, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cumin. This spice blend is your brisket's best friend.
Rub the spice mix generously over the entire surface of the brisket. Don't be shy; you want every inch covered for maximum flavor. Then, in a separate bowl, mix together the apple cider vinegar, beef broth, Worcestershire sauce, minced garlic, and olive oil. This concoction will keep your brisket juicy and flavorful.
Using a marinade injector, inject the liquid mixture into the brisket at multiple points. This might feel a bit surgical, but trust me, it's worth it. Place your chosen wood chips in the smoker box. These will add that signature smoky flavor you can’t get enough of.
Once your smoker is ready, place the brisket inside and let it smoke for about 1.5 hours per pound. You're aiming for an internal temperature of 195°F (90°C). Patience is key here; let the smoker work its magic.
Once done, let the brisket rest for at least 30 minutes. This step is crucial as it allows the juices to redistribute. When slicing, go against the grain for the most tender bites.