Tender and Flavorful Smoked beef brisket is on tonight’s menu. Most people have brisket (corned beef) for St. Patrick’s day, but not many folks go beyond that. It’s time to change that with this easy and delicious recipe!
Although I love corned beef, this smoked brisket recipe blows corned beef out of the water! All you need to make some delectable brisket is my Santa Maria dry rub, some time, and a smoker. So, skip the high-dollar restaurants, and make your own smoked brisket at home!
Smoked Brisket Recipe
Sauce: Mix oil, vinegar, and crushed garlic cloves. Set aside until needed.
Smoked Brisket Rub
Mix smoked brisket rub ingredients. Generously rub the spices all over the meat, making sure to cover the entire surface of the brisket. Allow the meat to rest for a minimum of two hours or overnight.
Although I don’t add brown sugar to the rub, you can add one tablespoon to the great rub mixture, if you’d like.
Smoking the Brisket
Heat electric smoker to 250 degrees F. and soak wood chips in water until the smoker is ready.
When the smoker reaches the proper temperature, add drained wood chips to the smoker.
Brush sauce generously all over the brisket, then place brisket directly on the center shelf of the smoker.
Smoke the meat for two hours with heavy smoke.
Remove meat 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.
What Cut of Meat Is Used For Brisket?
Brisket is usually sold as a large, boneless slab of meat. It comes from a cow’s lower chest region. Brisket is the same cut used to make corned beef and pastrami.
As you may already know, corned beef is cured with salt, pepper, mustard seeds, crushed bay leaves, and other spices. It is then simmered for hours, until tender.
Corned beef is traditionally served on St. Patrick’s day, along with steamed cabbage and vegetables. I like to serve corned beef along with cabbage dolma on St. Patrick’s Day. You can read more about that in the cabbage dolma post.
The Origin of Pastrami
If you have been reading my blog for a while, you may know that I always manage to find an Assyrian or Middle Eastern connection. Pastrami is no exception.
The first pastrami sandwich is credited to Sussman Volk, a Jewish man who immigrated to New York from Lithuania in the 1800s. In 1887, he received the recipe from a Romanian friend, in exchange for storing the friend’s luggage, while his friend returned to Romania.
Volk tried the recipe and liked it so much that he began serving it in his butcher shop. As a result of its popularity, Volk opened up a restaurant, featuring his pastrami sandwiches.
The Difference Between Pastrami and Brisket
If you try this recipe, you’ll see that not only are the flavors in this smoked beef brisket outstanding, but the brisket comes out extremely tender. If you are a fan of smoked meat, you will love this recipe!
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Smoked Beef Brisket with Santa Maria Dry Rub
- 4 lb. beef brisket
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic crushed
- 1 T. salt
- 1 T. black pepper
- 1 T. paprika
- 1 T. fresh rosemary minced
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne pepper (optional)
- Sauce: Mix oil, vinegar, and crushed garlic cloves. Set aside until needed.
- Mix dry rub ingredients. Rub the spices all over the meat. Allow the meat to rest for a minimum of two hours or overnight.
- Heat electric smoker to 250 degrees F. Soak wood chips in water until the smoker is ready.
- When the smoker reaches the proper temperature, add drained wood chips to the smoker.
- Brush sauce generously all over the brisket, then place directly on the center shelf of the smoker.
- Smoke the meat for two hours with heavy smoke.
- Remove meat 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.