Smoked Four-Pepper Beef Brisket

Serve this smoker-cooked brisket with your favorite homemade or purchased barbecue sauce.

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( 14 Ratings)

14 Ratings

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Prep Time 30 min
Total Time 5 hr 30 min
Servings 12

Ingredients

2: cups hickory wood chips

1: tablespoon cracked black pepper

1: tablespoon cracked white pepper

1: tablespoon cracked red pepper

1: tablespoon lemon pepper

5: lb well-trimmed fresh beef brisket (not corned beef)

1/2: cup barbecue sauce

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Directions

1 Cover wood chips with water; soak 30 minutes.
2 Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
3 In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
4 Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.

EXPERT TIPS

Expert Tips

Buy more brisket than you need for this meal because leftovers are great in sandwiches and on top of salads.

Even if you don’t have a smoker, you can make a tasty pepper-rubbed beef brisket. Place a 5-pound beef brisket in a 13x9x2-inch pan lined foil. Coat brisket with the pepper mixture and cover. Bake at 325°F for about 3 hours until meat thermometer reads 160°F.

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