Description
Smoked brisket smothered in a southwest-inspired wet rub.
Ingredients
- 3 Tablespoons Cayenne Pepper
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoon Oregano
- 2 Tablespoons Seasoned Salt
- 2 Tablespoons Stubb’s Steak Rub
- 2 Tablespoons Olive Oil
- 12 ounces, fluid Apple Flavored Beer
- 1 Tablespoon White Vinegar
- 2 Tablespoons Worcestershire Sauce
- 10 pounds Brisket
- ¼ cups Stubb’s Original Bbq Sauce
Preparation
Combine dry spices and olive oil in a small bowl.
Whisk beer, vinegar, and Worcestershire together and pour over brisket. Spoon dry ingredient mixture on all sides of brisket, massaging it into meat to form a crust. Cover and allow brisket to come to room temperature.
Smoke brisket over indirect heat at 210ºF for 8–10 hours, or until internal temperature at thickest part of the brisket is 185ºF.
It’s not done until you add the sauce! Serve with BBQ sauce on top or on the side for dipping. Enjoy!
