Hickory Smoked Beef Brisket

Hickory Smoked Beef Brisket


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Entertaining a large dinner party? Brisket is a popular meat that can be eaten by large groups of people. Try this Hickory Smoked Beef Brisket and your guests will not be disappointed. This recipe will have all your guests wanting seconds, so beware!

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Chicago, IL

Serving Size / Yield

10 servings


  • 8 lb. flat-cut beef brisket
  • Rub:
  • 1/4 C. dijon mustard
  • 2 Tbs. light brown sugar
  • 2 Tbs. sugar
  • 1 Tbs. onion powder
  • 1 Tbs. garlic powder
  • 2 tsp. paprika
  • 2 tsp. chili powder
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • Sauce:
  • 1 medium yellow onion, diced
  • 2 Tbs. butter
  • 1 C. tomato sauce
  • 1 C. ketchup
  • 1/3 C. chili sauce
  • 1 C. light brown sugar
  • 1/4 C. sugar
  • 1 C. white vinegar
  • 1/4 tsp. allspice
  • 1 Tbs. yellow mustard
  • 1 tsp. pepper
  • 2 tsp. chili powder
  • 3 Tbs. Worcestershire sauce
  • 1 tsp. garlic powder
  • 3 Tbs. lemon juice
  • 1/4 tsp. molasses

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To create sauce:
In a large saucepan on medium/high heat, melt the butter
Add onions, and saute until translucent
Add remaining ingredients. Stir
Bring mixture to a boil
Lower heat, and simmer 30 minutes
Remove sauce from stove. Cool to room temperature
Blend until smooth
Allow brisket to sit at room temperature for one hour
Warm grill to 225 degrees
Add hickory log for smoking
To prepare rub:
In medium bowl, combine brown sugar, sugar, onion powder, garlic powder, paprika, chili powder, salt, and pepper
Pat brisket with paper towels. Cover entire piece of meat with mustard
Place rub mixture on top
Oil the grates, and place the brisket on the grill (fat side up)
Cook 3 to 3 1/2 hours, until internal temperature reaches 165 degrees
Cover brisket with tin foil
Return to the grill, and cook until internal temperature reaches 180 degrees
Allow meat to rest one hour before cutting
Serve with sauce

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