Smoker Essentials Spicy Beef Dry Rub Recipes

SPICY SMOKED BEEF BRISKET

Spicy Smoked Beef Brisket image

Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.

Provided by Patty Meisenholder

Categories Main Dish Recipes Roast Recipes

Time 6h

Yield 10

Number Of Ingredients 16

Ingredients

1 (5 pound) beef brisket
¼ cup ground paprika
¼ cup salt
2 tablespoons white sugar
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 teaspoon cayenne pepper, or more to taste
½ teaspoon ground cinnamon
wood chips
aluminum foil
½ cup Hot Chili/Red Pepper Sauce
½ cup beer
¼ cup brown sugar
½ medium onion, chopped

Steps:

Bring brisket to room temperature early in the morning, about 1 hour.
Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g

STEAK DRY RUB

Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

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