Description
This is hands-down the best way I have found to cook a brisket.
Ingredients
- wood chips
- ¼ cup paprika
- ¼ cup white sugar
- ¼ cup ground cumin
- ¼ cup cayenne pepper
- ¼ cup brown sugar
- ¼ cup chili powder
- ¼ cup garlic powder
- ¼ cup onion powder
- ¼ cup kosher salt
- ¼ cup freshly cracked black pepper
- 10 pounds beef brisket, or more to taste
Instructions
- Soak wood chips in a bowl of water
- 8 hours to overnight.
- Mix paprika
- white sugar
- cumin
- cayenne pepper
- brown sugar
- chili powder
- garlic powder
- onion powder
- salt
- and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C)
- about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached
- about 1 hour more.
Prep Time: 15 mins
Cook Time: 13 hrs 30 mins
Total Time: 1 day
Servings: 16