Smoked Brisket

Indulge in the rich, smoky flavors of perfectly smoked brisket with this easy-to-follow recipe. The combination of spices in the rub creates a mouthwatering crust, while the slow smoking process ensures a tender and flavorful result.

Ingredients:

• 1 whole beef brisket 10-12 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• Wood chips hickory or oak

Instructions:

Trim excess fat from the brisket, leaving a thin layer for flavor

Combine salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub

Generously coat the brisket with the rub, ensuring an even distribution

Wrap the brisket in plastic wrap and refrigerate overnight for optimal flavor absorption

Preheat your smoker to 225F 107C using hickory or oak wood chips for a rich smoky flavor

Place the brisket on the smoker grates, fat side up, and smoke for approximately 1

5 hours per pound

Maintain a consistent temperature and add wood chips as needed for smoke production

Once the internal temperature reaches 200F 93C, wrap the brisket in foil and let it rest for at least 30 minutes

Slice against the grain and serve

Enjoy the smoky goodness