- wood chips
- 1/4 cup paprika
- 1/4 cup white sugar
- 1/4 cup ground cumin
- 1/4 cup cayenne pepper
- 1/4 cup brown sugar
- 1/4 cup chili powder
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup kosher salt
- 1/4 cup freshly cracked black pepper
- 10 pounds beef brisket, or more to taste
- 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.
03/27/2018
recipepes.com
Yeah, -Lived-in-Texas, Smoked Brisket, recipe
PT15M
PT1H
5
455 calories
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