Name: Smoked Brisket
Prep time: 4 h
Cook time: 15 h
Total time: 19 h
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 whole beef brisket (approximately 10-12 pounds); ¼ cup coarse salt; ¼ cup freshly ground black pepper; 2 tablespoons paprika; 2 tablespoons garlic powder; 1 tablespoon onion powder; 1 tablespoon brown sugar; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 tablespoon mustard powder; 1 cup beef broth; Wood chips or chunks (hickory or oak recommended)

Instructions

Trim any excess fat from the brisket, leaving about a ¼-inch layer. Pat the brisket dry with paper towels and place it on a clean surface.
In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, cumin, chili powder, and mustard powder. Mix well to create a dry rub.
Massage the dry rub generously all over the brisket, ensuring every inch is coated. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the smoker to 225°F (107°C). Add wood chips or chunks (hickory or oak) to the smoker box.
Place the seasoned brisket on the rack, fat side up. Insert a meat thermometer into the thickest part without touching bone.
Smoke the brisket at 225°F (107°C) for about 1.5 hours per pound, basting occasionally with beef broth to keep moist.
The brisket is done when internal temperature reaches 195-205°F (90-96°C) and meat is tender with a bark on the outside.
Remove the brisket from the smoker and let rest on a cutting board for at least 30 minutes.
Slice the brisket against the grain into thin pieces and serve with preferred sides.

Ingredients

Instructions

Nutrition Facts

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