Indulge in the rich, smoky flavor of a true smoked beef brisket. The perfect blend of spices and slow smoking creates a mouthwatering experience that will leave you craving more.
Ingredients: 1 whole beef brisket 12-16 pounds. 1/4 cup kosher salt. 1/4 cup coarsely ground black pepper. 1/4 cup paprika. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks hickory or oak for smoking.
Instructions: Trim excess fat from the brisket, leaving a 1/4-inch layer. Combine kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a rub. Generously coat the brisket with the rub, ensuring even coverage. Wrap the brisket in plastic wrap and refrigerate for at least 8 hours or overnight. Preheat the smoker to 225F 107C using wood chunks for smoke flavor. Place the brisket on the smoker grates, fat side up. Smoke the brisket for approximately 1.5 hours per pound or until the internal temperature reaches 195F 90C. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing.
Martin T
