YIELDS: 12 Servings PREP TIME: 45 mins COOK TIME: 4 hrs TOTAL TIME: 4 hrs 45 mins

The key to a kickass brisket is a flavorful rub...and a little beer doesn't hurt either. Chef Marc shares his recipe for brisket perfection. Smoky, tender, with a little kick from the cayenne pepper. 


6 lbs brisket
1 cup beef broth

¼ cup black pepper
¼ cup garlic powder
¼ cup onion powder
2 tbsp mustard powder
½ cup sugar
2 tbsp 2 tbsp. salt
1 tbsp cayenne powder

Marinade injector
Medium bowl
Instant read thermometer
Large disposable pan


  1. Trim any excess fat from the brisket and score in a crosshatch pattern (about 1 x 1") across the top.
  2. Inject a bit of beef broth into the brisket to keep it from drying out.
  3. Combine all the ingredients for the rub in a medium bowl and mix well.
  4. Generously cover the brisket with the rub.
  5. Transfer to the smoker and smoke at 225-250°F temp for 1-1 1/2 hours, until the internal temperature reaches 150°F.
  6. Transfer to a large disposable pan and pour the beer around the brisket.
  7. Cover tightly with a large piece of foil.
  8. Transfer to the oven and cook at 225-250°F for another couple of hours, until it reaches an internal temperature of 195°F. 
  9. Transfer the wrapped brisket to a cooler and let stand for 1-2 hours.
  10. After the brisket has rested, remove from the cooler, and slice it against the grain.
  11. Serve and enjoy!!