Yeah, I-Lived-in-Texas, Smoked Brisket recipe

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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

Nutrition Info

227.7 calories
carbohydrate: 16.2 g
cholesterol: 57 mg
fat: 6.7 g
fiber: 2.6 g
protein: 26.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 3009.8 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak wood chips in a bowl of water, 8 hours to overnight.

  2. 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.

  3. 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.

  4. 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.

  5. Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Recipe Yield

16 servings

Recipe Note

This is hands-down the best way I have found to cook a brisket.

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