Smoked Brisket Recipe with Smokin’ Maria
Prepare to embark on a flavor-packed journey with this smoked brisket recipe featuring our “Smokin’ Maria” gourmet spice blend, which includes the smoky goodness of smoked paprika. The slow smoking process combined with the rich flavors of the Smokin’ Maria will result in a tender, mouthwatering brisket that’s perfect for the grill. Your neighbors will be knocking on your door
Ingredients:
For the Brisket:
- 1 whole beef brisket (approximately 12-14 pounds)
- 1/4 cup yellow mustard (for binding)
- 1/4 cup beef broth or water
“Smokin Maria”:
- 1/4 cup “Smokin Maria” spice blend (featuring smoked paprika)
For the Smoking Process:
- 4-5 chunks of hickory, oak, or mesquite wood for traditional smokers
- Or A 5lb bag of hickory, oak, or mesquite pellets for electric smokers
Instructions:
Prepare the Brisket:
- Remove the brisket from its packaging and pat it dry with paper towels.
- Trim any excessive fat from the brisket, leaving about 1/4 inch of fat on the surface.
- Let the brisket come to room temperature, which will help it cook evenly.
Season the Brisket:
- Brush the entire surface of the brisket with a thin layer of yellow mustard. This will serve as the binding agent for the spice rub.
- Liberally sprinkle Smokin’ Maria all over the brisket, making sure to coat it evenly. Press the rub into the meat to adhere.
Preheat the Smoker:
- Preheat your smoker to 225°F (107°C) according to the manufacturer’s instructions. Add the smoking wood chunks to the coals or the wood chip tray.
Smoke the Brisket:
- Place the seasoned brisket on the smoker grates, fat side up.
- Maintain a consistent temperature of 225°F (107°C) throughout the smoking process.
- Smoke the brisket for approximately 1.5 hours per pound of meat. A 12-14-pound brisket will take approximately 18-21 hours to cook. You’re looking for an internal temperature of around 200-205°F (93-96°C) in the thickest part of the brisket.
Rest and Slice:
- Once the brisket reaches the desired internal temperature, remove it from the smoker.
- Tent the brisket loosely with aluminum foil and let it rest for at least 30 minutes. This allows the juices to redistribute and keeps the meat moist.
- After resting, slice the brisket against the grain into thin slices.
Serve and Enjoy:
- Arrange the beautifully smoked brisket slices on a platter and serve with your favorite barbecue sides, like coleslaw, baked beans, and cornbread. Our signature Mark’s Masterpiece is a fantastic seasoning for your barbecue sides.
Your smoked brisket, seasoned with the flavorful “Smokin’ Maria” gourmet blend, featuring smoked paprika. FEEL THE FLAVOR!
