Arizona-Style Smoked Brisket
Using a green chili mop sauce to keep it moist and add even greater flavor, this slow-cooked brisket will put a smile on your face.
5-6 lb Beef brisket
¼ C Arizona Rub (blend of your choice)
Mesquite smoking chips (or wood of your choice) soaked in water for 1–2 hours before use
1 C Amber Bock beer
1 C Beef broth
1 4oz Can Diced green chilies (we prefer Hatch)
¼ C Golden brown sugar
3 TBSP Arizona Rub (blend of your choice)
Thoroughly coat brisket with Arizona Rub. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before smoking.
To blender, add beef broth, Arizona Rub, brown sugar and diced green chilies. Blend until smooth. Add beer and blend for a few seconds more to mix well.
Place brisket in smoker (fat side up). Re-season with rub. Smoke at 200° to 225° mopping with sauce every 30 to 45 minutes. When internal temperature reaches 160°, re-season, wrap with heavy-duty aluminum foil and return to smoker until internal meat temperature reaches 190°.
Remove and allow to rest wrapped in foil for 20 to 30 minutes. Remove foil and slice against the grain. Serve immediately. If desired, serve with a side of your favorite BBQ sauce for dipping.
Note: If your smoker has a water bath, make sure you use it.
*Cook times are approximate.