Spicy Smoked Beef Brisket Recipe

Bring brisket to room temperature early in the morning about 1 hour.

Whisk paprika salt sugar black pepper chili powder cumin garlic cayenne pepper and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.

Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.

Lay brisket fat-side up about 8 inches away from the fire and smoke for 1 hour maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes replenish wood chips and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil replenish charcoal wood chips and water and smoke for 1 more hour.

Meanwhile mix hot chili sauce beer brown sugar and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket being careful of the hot steam and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.

Smoke brisket until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C) about 1 more hour.

Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve slice it against the grain.