Ancho Chile Rubbed Smoked Beef Brisket
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Grill
  • 1 Whole Omaha Steaks Brisket for smoking
  • 2 cups white vinegar
  • ⅔ cup yellow mustard
  • ¾ cup Omaha Steaks Ancho Chile Rub
  • 4 cups Ancho Chile Smoking Spritzer, divided (recipe below)
  • 8 cups apple or cherry wood chips, soaked in water
  1. Remove brisket from bag and rinse with white vinegar then rinse with water.
  2. Dry completely using paper towels.
  3. Slather brisket generously with yellow mustard.
  4. Rub generously with ancho chile rub and inject with 1 cup Ancho Chile Smoking Spritzer.
  5. Prepare smoker using 1 chimney of pure lump charcoal fully lit and one chimney of pure lump charcoal unlit. Make sure water pan is full and adjust vents until smoker maintains a temperature between 225 and 250 F.
  6. Place brisket on smoker fat side up and brush smoking spritzer over top.
  7. Every hour, check smoker temp, squirt with smoking spritzer and add handful of wood chips.
  8. After 3 hours, flip brisket fat side down and squirt with spritzer.
  9. After 6 hours, flip brisket fat side up. Wrap heavy duty foil around the last 3-4 inches of brisket tip to prevent it from drying out. Restock water pan and add lump charcoal as needed. Adjust vents until temperature is between 225 and 250 F.
  10. Beginning at 8 hours, check internal temperature every hour and apply spritzer and wood chips as needed.
  11. Between 11-13 hours, when internal temperature is between 195 and 200 F, if fork slides easily into brisket, it is done.
  12. Let brisket rest for 1-2 hours before slicing and serving.
Recipe by Mommy Evolution at