Smoked Four-Pepper Beef Brisket

Smoked Four-Pepper Beef Brisket

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

Prep Time

30

Minutes

Total Time

5:30

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Buy more brisket than you need for this meal because leftovers are great in sandwiches and on top of salads.
Simplify
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 4 g,),
  • Cholesterol 80 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 4 g
    • (Dietary Fiber 0g,
  • Protein 31 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.