Not your traditional corn beef, this is a corn beef with a smoky twist and a little heat!
Prep: 20 min
Inactive: 30 min
Cook: 9 hr
Yield: 4 to 6 servings
Total: 9 hr 50 min
6 pounds corn beef brisket or regular brisket if you choose
1 tablespoon yellow mustard
1/4 cup dark brown sugar
3/4 cup paprika
2 tablespoons chipotle chili powder
1/4 cup black pepper
2 tablespoons garlic powder
1/4 cup salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
Serve with a nice salad and cornbread or even as a sandwich!
Reblogged this on Crackling Pork Rinds.