Smoked Brisket with Zesty Barbecue Sauce

Smoked Brisket with Zesty Barbecue Sauce

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From: Diabetic Living Magazine

Moist and tender, this beef brisket recipe gets a triple dose of flavor from a wine mop sauce, a black pepper rub and a tomatoey barbecue sauce.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Smoked Brisket
  • 8 to 10 mesquite or hickory wood chunks
  • 1 (3 to 3½ pound) fresh beef brisket
  • ¼ cup dry red wine or reduced-sodium beef broth
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon red wine vinegar or cider vinegar
  • 1 clove garlic, minced ( ½ teaspoon minced)
  • ½ teaspoon coriander seeds, crushed
  • ½ teaspoon hot-style mustard
  • Dash cayenne pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • Zesty Barbecue Sauce
  • ½ cup chopped green sweet pepper
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • ½ cup ketchup
  • 1 large tomato, peeled, seeded and chopped
  • 1 tablespoon steak sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground black pepper


  • Prep

  • Ready In

  1. Prepare Smoked Briskey: At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
  2. Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard and cayenne pepper. Set aside.
  3. In a small bowl, combine seasoned salt, paprika and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
  4. In a smoker, arrange preheated coals, wood chunks and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
  5. Prepare Zesty Barbecue Sauce: Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature.
  6. To serve, thinly slice meat across the grain. Serve meat with barbecue sauce.

Nutrition information

  • Serving size: 3 ounces
  • Per serving: 232 calories; 10 g fat(3 g sat); 1 g fiber; 8 g carbohydrates; 25 g protein; 73 mg cholesterol; 535 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, ½ other carbohydrate

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