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Smoked Four-Pepper Beef Brisket

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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Serve this smoker-cooked brisket with your favorite homemade or purchased barbecue sauce.

Smoked Four-Pepper Beef Brisket

  • Prep Time 30 min
  • Total 5 hr 30 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 2 cups hickory wood chips
  • 1 tablespoon cracked black pepper
  • 1 tablespoon cracked white pepper
  • 1 tablespoon cracked red pepper
  • 1 tablespoon lemon pepper
  • 5 lb well-trimmed fresh beef brisket (not corned beef)
  • 1/2 cup barbecue sauce

Instructions

  • Step 
    1
    Cover wood chips with water; soak 30 minutes.
  • Step 
    2
    Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
  • Step 
    3
    In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
  • Step 
    4
    Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.

Nutrition

230 Calories
10 g Total Fat
31 g Protein
4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
Total Fat
10 g
Saturated Fat
4 g
Cholesterol
80 mg
Sodium
180 mg
Potassium
460 mg
Total Carbohydrate
4 g
Dietary Fiber
0g
Protein
31 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
14%
14%
Exchanges:
1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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