Carolina Reaper Beef Brisket (Print View)

Smoky, spicy brisket featuring Carolina Reaper chili for bold heat and ultimate tenderness.

# Components:

→ Meat

01 - 1 (4 lb) beef brisket, trimmed

→ Spice Rub

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1/2 tsp ground cumin
08 - 1/2 tsp dried oregano
09 - 1/4 to 1/2 tsp Carolina Reaper chili powder (handle with gloves; adjust to taste and heat tolerance)

→ Glaze & Cooking Liquid

10 - 1/2 cup beef broth
11 - 1/2 cup apple cider vinegar
12 - 2 tbsp Worcestershire sauce
13 - 2 tbsp brown sugar
14 - 1 tbsp tomato paste
15 - 1 tbsp Dijon mustard
16 - 1 small onion, sliced
17 - 4 cloves garlic, smashed

# Directions:

01 - Preheat your oven or smoker to 275°F (135°C).
02 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and Carolina Reaper chili powder.
03 - Thoroughly rub the spice blend over all surfaces of the brisket.
04 - Place the seasoned brisket in a large roasting pan or disposable foil tray, ensuring the fat side is facing up. Scatter sliced onion and smashed garlic cloves around the meat.
05 - In a separate bowl, whisk together beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, tomato paste, and Dijon mustard. Pour this mixture around the brisket in the pan.
06 - Cover the pan tightly with aluminum foil or a lid. Cook in the preheated oven or smoker for 4 hours.
07 - Uncover the brisket. Baste with some of the accumulated cooking juices. Increase the oven or smoker temperature to 325°F (160°C). Cook uncovered for an additional 45–60 minutes, basting once more, until the brisket is deeply browned and yields to tender pressure (internal temperature approximately 200°F / 93°C).
08 - Remove the brisket from the heat and let it rest, tented loosely with aluminum foil, for 20 minutes. This allows the juices to redistribute.
09 - Slice the rested brisket against the grain. Serve with the pan juices spooned over the top.

# Expert Advice:

01 -
  • Perfect balance of extreme heat and complex flavor
  • Mostly uses pantry staples you likely already have
  • Creates a showstopping main dish that will impress heat-loving guests
  • Simple preparation despite impressive results
02 -
  • Creates an unforgettable flavor experience that balances extreme heat with deep savory notes
  • Perfect for impressing guests who appreciate spicy food
  • Makes excellent leftovers that actually improve in flavor overnight
  • Requires minimal active cooking time despite the long total duration
03 -
  • Always let your brisket come to room temperature before cooking to ensure even heat penetration. This simple step can make the difference between tough and tender results. I learned this the hard way after rushing the process once and ending up with unevenly cooked meat.
  • The fat cap should always face upward during cooking. As it renders, it bastes the meat naturally creating a self basting environment that keeps everything moist. Trimming the fat cap to an even 1/4 inch thickness provides optimal results.
  • Invest in a good instant read thermometer to monitor doneness. While cooking time provides a guideline, temperature is the true indicator of perfection. Your brisket is ready when it reaches 200°F internal temperature and a probe slides in with minimal resistance.

Return