Ancho Chile Rubbed Smoked Beef Brisket

This Ancho Chile Rubbed Smoked Beef Brisket recipe yields a tender and flavorful brisket with a perfect balance of smokiness and spice. The ancho chile rub creates a rich and aromatic crust while keeping the meat juicy and tender during the slow smoking process.

Ingredients:

• 1 beef brisket, 10-12 pounds
• 1/4 cup ancho chile powder
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1/2 cup beef broth or water

Instructions:

Preheat smoker to 225F 110C

In a small bowl, combine ancho chile powder, brown sugar, paprika, garlic powder, onion powder, cumin, coriander, salt, and black pepper to make the rub

Trim excess fat from brisket, leaving about 1/4 inch of fat

Rub the spice mixture evenly over the brisket, covering all sides

Place brisket on the smoker, fat side up, and smoke for about 1 hour per pound, or until internal temperature reaches 195-205F 90-96C

Spritz brisket occasionally with beef broth or water to keep it moist

Once done, remove brisket from smoker and let it rest for 30 minutes before slicing against the grain