Best 8 Spicy Smoked Beef Brisket Recipes

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**Unveil the Delights of Spicy Smoked Beef Brisket: A Culinary Journey Through Flavor and Tradition**

Prepare to embark on a tantalizing culinary expedition with our collection of spicy smoked beef brisket recipes, a symphony of flavors that will tantalize your taste buds and leave you craving more. From classic Texas-style brisket to innovative fusion creations, this article offers a diverse selection of recipes that cater to every palate. Get ready to savor the smoky, succulent goodness of beef brisket, expertly seasoned and cooked to perfection, paired with a symphony of aromatic spices that create a truly unforgettable dining experience. Whether you're a seasoned pitmaster or a home cook looking to explore the art of smoking, these recipes will guide you through the process, ensuring a perfectly cooked brisket every time. So, fire up your smoker, gather your ingredients, and let's embark on this delectable journey into the world of spicy smoked beef brisket.

Here are our top 8 tried and tested recipes!

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)



Spiced Beef Brisket with Smokey BBQ Sauce (Texas) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h15m

Yield 4 to 6 Servings

Number Of Ingredients 17

2 tablespoons dark brown sugar
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
One 14.5-ounce can beef broth
One 3- to 3 1/2-pound beef brisket
2 cloves garlic, smashed and peeled
1 stick celery, coarsely chopped
1 medium onion, coarsely chopped
One 14.5-ounce can crushed tomatoes
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
2 teaspoons chili powder
1/2 teaspoon kosher salt

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
  • For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
  • Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
  • For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
  • Brush 1/3 cup of the sauce over the surface of the brisket.
  • Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

SMOKED BBQ BRISKET



Smoked BBQ Brisket image

Provided by Bobby Flay

Categories     main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

  • Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  • Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
  • Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

SPICY BBQ BRISKET



Spicy BBQ Brisket image

This delicious spicy BBQ brisket recipe comes together in the oven before finishing off on the grill with a sweet, tangy homemade barbecue sauce.

Categories     Barbeque     Summer     dinner

Time 4h15m

Yield 8-10 servings

Number Of Ingredients 18

2 tbsp. packed light brown sugar
1 tbsp. ancho chile powder
1 tbsp. garlic powder
1 tbsp. sweet paprika
1 tbsp. kosher salt
1 tsp. mustard powder
1/2 tsp. cayenne pepper
5 lb. beef brisket (flat cut)
2 tbsp. unsalted butter, softened
8 to 10 hamburger buns
BBQ sauce (see below), coleslaw and dill pickle slices, for serving
1 c. apple juice
1 c. apple cider vinegar
1/4 c. packed light brown sugar
1 tbsp. vegetable oil
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
Black pepper, to taste

Steps:

  • Preheat the oven to 300 ̊. Set a rack in a large roasting pan and add enough water to come just below the rack. Place the pan over two burners on the stovetop and bring the water to a simmer over low heat.
  • Meanwhile, for the brisket: Combine the brown sugar, chile powder, garlic powder, paprika, salt, mustard powder and cayenne in a small bowl.
  • Trim most of the fat from the brisket, leaving about a 1/2-inch-thick layer. Rub the spice mixture all over the brisket. Turn off the heat under the roasting pan. Set the brisket fat-side up on the rack and cover the pan tightly with foil. Place the pan in the oven and bake until the brisket is very tender and the meat can be easily flaked with a fork but is not falling apart, 3 1/2 to 4 hours.
  • Meanwhile, for the mop: Combine the apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and a few grinds of pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 minutes. Remove from the heat and let cool.
  • When the brisket is finished roasting, preheat a grill to medium. Grill the brisket, brushing with the mop and turning occasionally, until the fat is crispy and the brisket is charred in spots, about 20 minutes. Remove from the grill and let rest 10 minutes.
  • Thinly slice the brisket against the grain and brush with the remaining mop. Butter the buns, then toast on the grill, about 1 minute. Serve the brisket with the buns, BBQ sauce, coleslaw and pickles.

SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST



Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast image

Provided by Bobby Flay

Categories     main-dish

Time 15h50m

Yield 8 servings

Number Of Ingredients 27

3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper
One 8- to 10-pound brisket, untrimmed
2 cups apple juice (in a spray bottle)
Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated
Texas Toast, recipe follows
Pickled Red Onions, recipe follows
2 teaspoons canola oil
4 cloves garlic, smashed and chopped to a paste
4 cloves garlic, smashed and chopped to a paste
2 sticks unsalted butter, softened
Kosher salt and freshly ground black pepper
2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices
2 tablespoons finely chopped flat-leaf parsley
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced

Steps:

  • Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
  • Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
  • Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
  • Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
  • When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
  • Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
  • Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET



Yeah, I-Lived-in-Texas, Smoked Brisket image

This is hands-down the best way I have found to cook a brisket.

Provided by all rec

Categories     Main Dish Recipes     Roast Recipes

Time P1DT13h45m

Yield 16

Number Of Ingredients 12

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

Steps:

  • Soak wood chips in a bowl of water, 8 hours to overnight.
  • Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
  • Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
  • Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
  • Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g

SMOKED BRISKET



Smoked Brisket image

This smoked brisket recipe is awesome. Love it! Every time I make this it is a huge success. Slice and serve with your favorite barbecue sauce.

Provided by matt cella

Categories     Main Dish Recipes     Roast Recipes

Yield 8

Number Of Ingredients 7

hickory wood chips
2 tablespoons dried rosemary
2 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons dried garlic flakes
1 teaspoon salt
1 (4 pound) beef brisket

Steps:

  • Soak wood chips in water for at least 1 hour.
  • Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
  • Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
  • Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
  • Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
  • Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 6 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 1.9 g, Sodium 1540 mg, Sugar 0.9 g

SPICY BEEF BRISKET



Spicy Beef Brisket image

My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 10 servings.

Number Of Ingredients 5

1 fresh beef brisket (3 to 4 pounds)
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 envelope onion soup mix
1/4 teaspoon garlic powder

Steps:

  • Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.

Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SPICY BEEF BRISKET



Spicy Beef Brisket image

This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 14

1 fresh beef brisket (3 pounds)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 large onions, sliced
3 garlic cloves, minced
1 cup beef broth
1 cup chili sauce
1/3 cup packed brown sugar
1/3 cup cider vinegar
2 to 3 tablespoons chili powder
2 bay leaves
3 tablespoons all-purpose flour
1/4 cup cold water

Steps:

  • Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Choose the right cut of beef brisket: Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist and flavorful during the long cooking process.
  • Prepare the brisket properly: Trim any excess fat from the brisket and score the surface of the meat to help the rub penetrate. Season the brisket generously with a rub made from your favorite spices and herbs.
  • Smoke the brisket low and slow: The ideal temperature for smoking brisket is between 225°F and 250°F. Cook the brisket until it reaches an internal temperature of 205°F to 210°F, which will take about 8 to 12 hours.
  • Wrap the brisket in foil or butcher paper: Once the brisket has reached an internal temperature of 165°F, wrap it tightly in foil or butcher paper. This will help to keep the meat moist and prevent it from drying out during the final stages of cooking.
  • Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.

Conclusion:

Smoking a brisket is a great way to enjoy this delicious and versatile cut of beef. By following these tips, you can smoke a brisket that is tender, flavorful, and sure to impress your family and friends.

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