Smoked BBQ Brisket

Smoked BBQ Brisket

1 hrs
12 hrs
11 hrs

Try this recipe for tender smoked brisket in an electric smoker. After making the dry rub and mop sauce, simply place your brisket in the smoker and let it do the rest.


For the Brisket

  • 1 6-9 pound beef brisket

For the Dry Rub

  • 1/3 cup smoked paprika
  • 1/4 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 1/4 cup brown sugar
  • 1/4 cup chili powder
  • 3 tablespoons ground cumin
  • 2 tablespoons ground cumin
  • 1 tablespoon cayenne pepper

For the BBQ Mop Sauce

  • 1 cup cider vinegar
  • 24 ounces beer
  • 2 ounces tomato juice
  • 1/2 cup granulated sugar
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon BBQ dry rub, from recipe above
  • 6 tablespoons Worcestershire

For the Brisket BBQ Sauce

  • 1 cup minced yellow onions
  • 4 tablespoons butter
  • 1 1/2 cup tomato sauce
  • 1/2 cup chili sauce
  • 2 cups dark brown sugar
  • 1/2 cup honey
  • 1 cup apple cider vinegar
  • 1/2 teaspoon allspice
  • 3 tablespoons dry mustard
  • 2 teaspoons ground black pepper
  • 1 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 4 tablespoons lemon juice


Step 1 Of 9
Trim away the fat on the brisket until 1/4 inch remains.
Combine the dry rub ingredients in a medium bowl. Generously season the brisket with the dry rub. Wrap it in plastic and refrigerate overnight or at least 12 hours for best taste. Cover dry rub and store for later.
Fill the water pan in the Digital Electric Smoker to the recommended level. Add hickory wood chips to the chip box. Preheat the smoker for 40 minutes.
Remove the brisket from the refrigerator 1 hour prior to cooking and let it stand at room temperature.
Combine the ingredients for the BBQ Wet Mop Sauce in a medium bowl. Mop or brush the entire brisket with wet marinade.
Set the smoker to 225°F and place the brisket in the smoker fat side up.
After 5 hours of smoking, remove the brisket from the smoker. Place the brisket on a large sheet of aluminum foil (enough to wrap the brisket). Pour over the remaining wet mop marinade and seal tightly with aluminum foil. Return wrapped brisket to smoker.
Insert the temperature probe into the brisket through the foil. Continue to cook until the internal temperature reaches 190-200°F, approximately 6 hours.
Remove the brisket from foil and let stand at least 30 minutes. Combine the BBQ Sauce ingredients in a blender and blend until smooth. Serve with sauce on the side and enjoy!
Hot Tip
For the "full competition barbecue effect" slice your brisket against the grain into 1/4-inch thick slices.
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