A bold chili pepper rub transforms a brisket flat into a smoky, spicy masterpiece with a mahogany bark and buttery-tender slices.
Prep
25 min
Cook
480 min
Total
565 min
Servings
10
Difficulty
Hard
Instructions
Trim the flat
Trim the fat cap to 1/4 inch. Remove any hard fat or silver skin from the bottom. Square off the edges for even cooking.
Apply the rub
Coat the brisket with olive oil. Mix all chili rub ingredients and apply a heavy, even coating on all surfaces. Let the brisket sit uncovered in the fridge overnight for the best bark, or at least 1 hour at room temperature.
Fire up the smoker
Preheat smoker to 225°F. Use a combination of oak and mesquite wood for a bold, smoky flavor that complements the chili rub.
Pro tip: Use mesquite sparingly — it can become bitter in large quantities. A 3:1 ratio of oak to mesquite is ideal.
Smoke the flat
Place brisket fat side down on the smoker. Smoke for 5-6 hours until the bark is set and mahogany colored, and internal temperature reaches 165°F. Spritz with a 50/50 mix of apple cider vinegar and water every hour after the third hour.
Wrap at the stall
When the brisket hits 165°F, wrap tightly in pink butcher paper. Pour in beef broth before sealing. Return to the smoker.
Cook to probe tender
Continue smoking at 225-250°F until internal temperature reaches 200-205°F and a thermometer probe slides in with zero resistance, about 2-3 more hours.
Rest
Keep wrapped in butcher paper. Place in an insulated cooler and rest for at least 1 hour, up to 4 hours. This carry-over period is essential for moisture redistribution.
Slice and serve
Unwrap carefully, saving the juices. Slice against the grain about pencil-thickness. Pour the reserved juices over the slices.
Serving Suggestions
Nutrition per serving
360
Calories
44g
Protein
18g
Fat
4g
Carbs
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