Smoked Chipotle Beef Brisket

🕒 Prep: 30 min
🔥 Cook: 12 hours
🍽 Serves: 12
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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.

Ingredients for Smoked Chipotle Beef 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.

Tips & Tricks

  • Use a meat thermometer to ensure accurate internal temperature; it’s your best friend for perfect brisket.
  • Soak the wood chips in water for at least 30 minutes before using to prevent them from burning too quickly.
  • If you’re short on time, prepare the brisket the night before and let it marinate overnight.

Serving Suggestions

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!

Frequently Asked Questions

Can I use a different type of wood for smoking?
Absolutely! While hickory and mesquite are favorites, you can experiment with apple or cherry wood for a different flavor profile.
How do I store leftover brisket?
Wrap it tightly in foil or place it in an airtight container and refrigerate for up to 4 days. Reheat gently to maintain its tenderness.

Smoked Chipotle Beef Brisket Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Perfect balance of smoky and spicy flavors.
  • Tender and juicy meat with a melt-in-your-mouth texture.
  • A great way to elevate your backyard barbecue game.
  • Simple yet impressive — minimal ingredients, maximum impact.

Ingredients

1 whole beef brisket (about 10 lbs)
1/2 cup chipotle chili powder
1/4 cup smoked paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp brown sugar
1 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1/2 cup apple cider vinegar
1/2 cup beef broth
1/4 cup Worcestershire sauce
4 cloves garlic, minced
1/2 cup olive oil
1 cup wood chips (preferably hickory or mesquite)

Step-by-step Instructions

1. Preheat your smoker to 225°F (107°C).
2. In a bowl, mix chipotle chili powder, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cumin.
3. Rub the spice mix evenly over the entire surface of the brisket.
4. In a separate bowl, combine apple cider vinegar, beef broth, Worcestershire sauce, minced garlic, and olive oil.
5. Inject the liquid mixture into the brisket at multiple points using a marinade injector.
6. Place wood chips in the smoker box.
7. Smoke the brisket for 1.5 hours per pound, or until internal temperature reaches 195°F (90°C).
8. Allow the brisket to rest for at least 30 minutes before slicing. Slice against the grain.

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