Smoked Beef Brisket with Santa Maria Dry Rub
The most tender brisket you'll ever have!
Servings: 8 servings
Calories: 655kcal
Ingredients
- 4 lb. beef brisket
Sauce
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic (crushed)
Dry Rub
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon fresh rosemary minced
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional)
Instructions
Sauce
- Mix oil, vinegar, and crushed garlic cloves. Set aside until needed.
Rub
- Rub the spices all over the meat. Allow the meat to rest for a minimum of two hours or overnight.
Smoking Instructions
- Heat an electric smoker to 250 degrees F. and soak mesquite or hickory wood chips in water until the smoker is ready. When the smoker reaches the proper temperature, add drained wood chips to the smoker.
- Brush sauce generously all over the brisket, then place the brisket directly on the center shelf of the smoker. Smoke the meat for two hours with heavy smoke.
- Remove brisket from the smoker, and turn down the temperature to 175 degrees F. Brush brisket with more sauce and seal in heavy foil. Cook for an additional three hours.
- Tent the smoked brisket with foil and allow to rest for 10 to 15 minutes before slicing.
Notes
- The wood used to smoke your brisket really depends on your preference. However, mesquite would be my first choice, followed by hickory. You are encouraged to try those flavors or use your favorite wood chips.
- Although I don't add brown sugar to the rub used in this smoked brisket recipe, you can add one tablespoon to the great rub mixture, if you'd like.
Nutrition
Serving: 1serving | Calories: 655kcal | Carbohydrates: 4g | Protein: 40g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 875mg | Potassium: 0mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg