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Devour the Competition: Smoked beef brisket

Devour the Competition is an initiative created by the Flik Hospitality staff to help the players prepare for the game through delicious food. The chefs prepare a meal during the week of the game that is inspired by the Eagles' opponent. To get ready for this Sunday's NFC East showdown against Dallas, the chefs crafted smoked beef brisket.


11 pounds boneless beef brisket

1/4 cup chili powder

1/4 cup granulated garlic

1/4 cup granulated onion

1/4 cup kosher salt

1/8 cup cumin

1/8 cup coriander

1/2 cup light brown sugar

1/4 cup smoked paprika

1/3 cup black pepper


Preheat oven or smoker to 225 F.

Place a wire rack on a parchment-paper-lined sheet tray. Add all dry ingredients in a mixing bowl. Mix thoroughly to incorporate all ingredients evenly. Place the brisket on the wire rack fat side up. Rub brisket evenly with the spice rub incorporating the entire spice mixture onto brisket.

Place brisket in a smoker or oven and slow roast or smoke for 14 to 16 hours.

After the brisket has smoked 14 to 16 hours, remove from oven or smoker and let rest for 15-20 minutes before slicing.

Yields approximately 36 four-ounce portions.

This recipe can also be prepared without a smoker, using a slow roasting method. Regular paprika may be used in place of smoked paprika if using a smoker.

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