Sunday, February 26, 2012

Wood Chick's BBQ Brisket

Wood Chick's BBQ Smoked Beef Brisket

Brian and I have been wanting to try our hand at smoking a brisket for quite awhile. We recently purchased a grill with a smoker and decided it was time to give it a go! I began searching for a recipe and came across this one from Wood Chick's BBQ in Virginia. The reviews were overwhelmingly good, and the flavors all looked like something we would enjoy, so this is the one I chose. It was a good choice, I honestly don't think I'll ever look for another brisket recipe, this one is about as close to perfection as it comes!


  • 6 cups hickory chips
  • 8 to 9 pounds beef brisket, choice grade
  • Trim Tabb's Pig Powder, or your favorite BBQ dry rub
  • Wood Chick's Mustard Sauce
  • Wood Chick's Beer Based Mop Sauce
  • Wood Chick's Brisket BBQ Sauce,
Mustard Sauce

  • 1 cup yellow mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon hot sauce
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
Beer Based Mop Sauce
  • 3/4 cup cider vinegar
  • 12 ounces beer
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon BBQ dry rub
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
Brisket BBQ Sauce
  • 1/2 cup finely chopped onions
  • 2 tablespoons butter
  • 1 cup tomato sauce
  • 1 cup ketchup
  • 1/3 cup chili sauce
  • 3/4 cup dark brown sugar
  • 1/2 cup honey
  • 1 cup white vinegar
  • 1 teaspoon allspice
  • 1 tablespoon dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons chili powder
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 3 tablespoons lemon juice
  • 3 tablespoons maple syrup
In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.

Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.

Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.

I made a couple of changes, the rub we used was McCormicks Grill Mates Sweet & Smoky Rub, and I use Dijon mustard instead of yellow. We also did not make the BBQ sauce, we already had BBQ sauce on hand, but we didn't even use it. The brisket was amazing just as is, I felt no need to  hide it's delicious flavor with added sauce.

This is when it first came out of the smoker and was resting.

Sliced up and on the plate. So tender, juicy and flavorful. I wish I had taken the time to make some gravy for the mashed potatoes with the pan drippings, but there is always next time!

You can find the original recipe here ~ Wood Chick's BBQ Brisket

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