Order StatusBusiness GiftsCustomer Service: 1-877-783-4512CYBER MONDAY SAVINGS! Get FREE Shipping on all orders!
Login to Lobel's
We recently updated our password security standards. If your password isn't at least 6 characters long and doesn't contain at least 1 letter and 1 number, you will need to reset it to be more secure. Please use the forgot password link above.
Enter Your Email ID to log inlogin passwordforgot password email identer First Name to sign upenter last Name to sign upenter email to sign upenter password to sign upenter confirm password to sign up
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.
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.
For the dry rub: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.
For the mopping sauce: Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.