2 Ancho Peppers, dried
1/2 cup Apple Cider Vinegar
9 Arbol Chilies, dried
12 lbs Beef Brisket, Packer Cut
2 tsp Coriander
1 tbsp Cumin Seed, whole
2 tsp Garlic, Granulated
1/4 cup Kosher Salt
2 tsp Oregano, dried
2 tsp Smoked Paprika
3 cups Water
Just when you thought smoked brisket couldn’t get any better, this Chili Pepper Rubbed Brisket is here to prove you wrong. This version starts with a smoky and spicy Chili Pepper Rub made from toasted arbol chilies, ancho peppers, coriander, and savory herbs and spices. The brisket is rubbed generously then smoked low and slow then crutched until moist and tender. The result is a bold and perfectly seasoned bark and tender slices of mouthwatering beef.
In order to balance out the bold, spicy flavor from the chilies, we recommend using the sweet flavors from Apple Hardwood Pellets with this recipe.
Note: This recipe uses Pit Boss Peach Butcher Paper in order to wrap the brisket and lock in juices.
Trim and season brisket the day prior to smoking for enhanced flavor.