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Instructions:
- Trim excess fat from the brisket, leaving about a ¼-inch fat cap for moisture and flavor.
- Rub the brisket evenly with olive oil or mustard to help the seasoning adhere.
- Combine all dry rub ingredients and coat the brisket generously on all sides.
- Preheat the smoker to 225°F (107°C) using oak or mesquite wood.
- Place the brisket fat-side up in the smoker and smoke uncovered for 5 to 6 hours, until a deep bark forms.
- Transfer the brisket to a foil pan and add the beef broth, onion, tomato, garlic, and chipotle peppers.
- Cover the pan tightly with foil and return it to the smoker.
- Continue cooking until the internal temperature reaches about 203°F (95°C) and the meat is probe-tender.
- Remove from the smoker and let the brisket rest, still covered, for at least 1 hour.
- Slice against the grain and spoon the pan juices over the meat before serving.
Variations
- Use guajillo or ancho chile powder for a deeper, slightly sweeter chile flavor.
- Add a splash of lime juice or apple cider vinegar to the braising liquid for brightness.
- Finish with chopped fresh cilantro just before serving for a fresh contrast.
- Shred the brisket instead of slicing for tacos or enchiladas.
Tips
- Allow plenty of resting time to keep the brisket juicy and easy to slice.
- Always slice against the grain to maximize tenderness.
- Maintain consistent smoker temperature for best results.
- Leftovers store well and can be reheated gently with reserved juices for maximum flavor.
