Ingredients
2 tablespoons olive oil1 fresh beef brisket (7 to 8 pounds)RUB:2 tablespoons garlic powder2 tablespoons onion powder2 tablespoons chili powder1 tablespoon ground mustard1 tablespoon ground cumin1 tablespoon paprika1 tablespoon smoked sea saltMOP SAUCE:2 cups beef broth1/4 cup olive oil2 tablespoons Worcestershire sauce2 tablespoons hickory-flavored liquid smoke
Preparation
Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill.
Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer’s directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours.
Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
