Smoked Four-Pepper Beef Brisket

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

  • 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
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
80 mg
80 %;
Sodium
180 mg
180 %;
Total Carbohydrate
4 g
4 %
(Dietary Fiber
0g
0%
),
Protein
31 g
31 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
14%;
Exchanges:
1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.