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Smoked Brisket with Dry Rub and Mopping Sauce

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We like to serve our BBQ Prime Beef Brisket  with a side of fresh, crunchy slaw. We mound the brisket up on a bun then splash it with this mopping—the same sauce it's bathed in while smoking—to add the finishing touch.

Cooking Method:
Smoking Smoking
  • Ingredients
  • Buy ingredients available from Lobel's

Directions

    For the mopping sauce: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.
    For the dry rub: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.
    Rub all sides of the brisket with Sweet ‘n Spicy Dry Rub. Set aside at room temperature for 2 hours.
    Prepare your smoker according to manufacturer’s directions. Smoke for 12 to 14 hours or until buttery, maintaining a temperature of 200°–220°F. (When we prepared this at the Aspen Food & Wine Classic, we used a combination of mesquite and apple wood for smoking.)
    Baste every 20 to 30 minutes with mopping sauce.
    To serve, slice brisket across grain. Cut on the bias for wider slices. Top with a splash of the mopping sauce.