This 9-hour vertical cook lets you savor the complex flavors of slow-smoked beef brisket. A long smoking period combined with a skillfully prepared rub produce a juicy, soft brisket that will delight any fan of barbecue.
Ingredients: 1 whole beef brisket 12-14 pounds. 1/4 cup coarse black pepper. 1/4 cup kosher salt. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chunks or chips for smoking preferably oak or hickory.
Instructions: Remove any extra fat from the brisket, ensuring that only about 1/4 inch remains on the outside. To make the rub, combine the paprika, brown sugar, kosher salt, black pepper, onion powder, and cayenne pepper in a bowl. Cover all sides of the brisket with an even layer of the rub. To let the flavors seep in, leave it for an hour at room temperature. Set your smoker to 225 degrees Fahrenheit 107 degrees Celsius on indirect heat. To make smoke, add chunks or chips of soaked wood. Place the fat side of the brisket up on the smoker grates. Without touching the bone, place a meat thermometer into the thickest portion of the meat. Keep the smoke going for approximately nine hours, or until the internal temperature reaches between 195 and 205 degrees Fahrenheit 90 and 96 degrees Celsius. Before cutting the brisket against the grain, cover it with foil and allow it to rest for at least half an hour. Enjoy the delicious flavor of your 9-hour vertical brisket as it is served!
Prep Time: 30 minutes
Cook Time: 540 minutes
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