It may take a bit to cook, and is generally considered the most difficult cut to conquer. But when done right, this Smoked Brisket With Chipotle Rub could be the best bite of your life.
12 hours, 15 minutes
1 beef brisket, about 8-10 pounds
2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel (optional)
2 teaspoons sea salt
Preheat smoker and add wood chips of your choice. Clean and dry the brisket. Place rub ingredients into a coffee grinder or spice mill. Grind until mixture is fine and even. Apply rub onto brisket. Place brisket in the smoker for 8-10 hours. Keep the smoker temperature at about 220F. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours.
Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.