Smoked Beef Brisket with Santa Maria Dry Rub
The most tender brisket you'll ever have!
- Prep time
- 30 min
- Cook time
- 5 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lb. beef brisket
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic ((crushed))
- 1 Tbsp sea salt
- 1 Tbsp black pepper
- 1 Tbsp paprika
- 1 Tbsp fresh rosemary (minced )
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper ((optional))
Instructions
- 1
Mix oil, vinegar, and crushed garlic cloves. Set aside until needed.
- 2
Rub the spices all over the meat. Allow the meat to rest for a minimum of two hours or overnight.
- 3
Heat an electric smoker to 250 degrees F. and soak mesquite or hickory wood chips in water until the smoker is ready. When the smoker reaches the proper temperature, add drained wood chips to the smoker.
- 4
Brush sauce generously all over the brisket, then place the brisket directly on the center shelf of the smoker. Smoke the meat for two hours with heavy smoke.
- 5
Remove brisket from the smoker, and turn down the temperature to 175 degrees F. Brush brisket with more sauce and seal in heavy foil. Cook for an additional three hours.
- 6
Tent the smoked brisket with foil and allow to rest for 10 to 15 minutes before slicing.