Ancho Chile Rubbed Smoked Beef Brisket Recipe

Whether it’s game day or Father’s Day, you can make a serious statement at the dinner table with this smoked delight — Ancho Chile Rubbed Smoked Beef Brisket.

The combination of the earthy, smoky flavor from the smoking process and the spicy, savory rub creates a delicious and complex taste that is sure to satisfy any meat lover’s cravings.

Be sure to check out our best beef recipes, too!

This post contains affiliate links.

Ancho Chile Rubbed Smoked Beef Brisket Recipe - A Step by Step Guide!

A Smokin’ Celebration

If the surge in barbecue and smoking competitions across the country is any indication, grilling has become an art form.

The next game day, grab your friends, gather around the grill and try a new technique that’s rising in popularity – smoking – to create a masterpiece meal and plenty of memories together.

From secret marinades to tricked out grills and smokers, competitive smokers know there is a near ritualistic approach to teasing the perfect flavor out of a premium cut of meat.

And this Ancho Chile Rubbed Smoked Beef Brisket is a terrific way to join this food movement!

For another option, check out this pellet smoker brisket recipe.

Follow in the footsteps of those pit masters and smoke like a pro with these tips from Omaha Steaks Executive Chef Karl Marsh.

Start with style

The first step is deciding how you’d like to prepare your meat.

Consider stepping up your game by smoking your meat.

Smoking is a popular choice because it infuses flavor through-out the meat, while extended cook times at low temperatures make it extra tender.

Another advantage is the chance to create a wide range of unique flavors using wet and dry rubs, as well as seasoned wood chips and planks.

Choose your cut

Virtually any meat can be smoked, but the most popular cuts of meat to smoke are brisket, ribs, pork shoulder or turkey, all of which are typically large in size.

Ready your rub

Rubs are often used to add flavors and surface texture to a cut of meat.

For best results, brush meat with cooking oil or another liquid ingredient (such as yellow mustard) before adding the rub.

Spread the rub on a clean plate and place the meat on it.

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Coat both sides with the rub by gently pressing the meat on the plate.

Set up the smoker

Some pit masters consider their equipment as vital an ingredient as the meat or flavorings they choose.

Preparation varies from one recipe to the next, but one constant is the importance of maintaining a steady temperature.

As you prepare your charcoal, be conscious of where you’ll place any wood chips or other flavor enhancers for maximum impact.

Slow and steady

Sensational flavor takes time to build, so plan to dedicate several hours to your task.

Often, smoked foods require foil wrapping for at least a portion of the cook to retain moisture.

Plan to check in at regular intervals to restock wood chips, flip or rotate meat and apply a fresh coat of seasoning or spices.

Find more tips and recipes perfect for a smoking game day celebration at omahasteaks.com.

Ancho Chile Rubbed Smoked Beef Brisket

Ancho Chile Rubbed Smoked Beef Brisket

 

Ingredients:

  • 1 Whole Omaha Steaks Brisket for smoking
  • 2 cups white vinegar
  • 2/3 cup yellow mustard
  • 3/4 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 (affiliate)

Directions for Ancho Chile Rubbed Smoked Beef Brisket:

Step 1: Remove brisket from bag and rinse with white vinegar then rinse with water.

Step 2: Dry completely using paper towels.

beef-brisket-process-2

Step 3: Slather brisket generously with yellow mustard.

Step 4: Rub generously with ancho chile rub and inject with 1 cup Ancho Chile Smoking Spritzer.

beef-brisket-process-3

Step 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.

Step 6: Place brisket on smoker fat side up and brush smoking spritzer over top.

Step 7: Every hour, check smoker temp, squirt with smoking spritzer and add handful of wood chips.

beef-brisket-process-4

Step 8: After 3 hours, flip brisket fat side down and squirt with spritzer.

Step 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.

Step 10: Beginning at 8 hours, check internal temperature every hour and apply spritzer and wood chips as needed.

Step 11: Between 11-13 hours, when internal temperature is between 195 and 200 F, if fork slides easily into brisket, it is done.

beef-brisket-recipe

Step 12: Let brisket rest for 1-2 hours before slicing and serving.

Ancho Chile Smoking Spritzer

Makes: 4 cups

  • 2 cups apple juice
  • 1 cup cranberry juice
  • 1 cup canola oil
  • 2 tablespoons red hot pepper sauce
  • 1/2 cup Omaha Steaks Ancho Chile Rub

Combine all ingredients and mix well.

Ancho Chile Rubbed Smoked Beef Brisket

Ancho Chile Rubbed Smoked Beef Brisket

Prep Time: 1 hour
Cook Time: 12 hours
Total Time: 13 hours

Whether it's game day or Father's Day, you can make a serious statement at the dinner table with this smoked delight -- Ancho Chile Rubbed Smoked Beef Brisket.

Ingredients

  • 1 Whole Omaha Steaks Brisket for smoking
  • 2 cups white vinegar
  • 2/3 cup yellow mustard
  • 3/4 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

Instructions

  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.

Ancho Chile Rubbed Smoked Pork Butt

If you’d prefer to try something a little different, why not check out this recipe for Ancho Chile Rubbed Smoke Pork Butt from Omaha Steaks.

Ancho Chile Smoking Spritzer

Ancho Chile Smoking Spritzer

Prep Time: 1 hour
Cook Time: 12 hours
Total Time: 13 hours

The perfect seasoning for ancho chile smoked beef.

Ingredients

  • 2 cups apple juice
  • 1 cup cranberry juice
  • 1 cup canola oil
  • 2 tablespoons red hot pepper sauce
  • 1/2 cup Omaha Steaks Ancho Chile Rub

Instructions

  1. Combine all ingredients and mix well.

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    6 Comments

    1. Brisket is the best and this rub looks really delicious. Thanks for sharing at the family joy blog link party this week!

    2. Oh Jennifer! That looks like an amazing brisket!! We have a smoker that we don’t use often enough. I may just try your recipe in it! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!

    3. That looks amazing! I might have to borrow my neighbors smoker and give it a try, inviting them to enjoy as well. Thanks for sharing on Creative K Kids #TastyTuesdays

    4. This looks amazing. Thanks for sharing at INSPIRE ME MONDAY link party. I am featuring your recipe this week as one of my pick favorites. I hope you will come by and check it out. http://www.farmhouse40.com

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