Yeah, I-Lived-in-Texas, Smoked Brisket
Description
This smoked beef brisket recipe coats a large brisket in a flavorful and spicy rub, marinates overnight, and then is smoked for hours until tender.
Ingredients
•
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
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1/4 cup kosher salt
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1/4 cup freshly cracked black pepper
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10 pounds beef brisket, or more to taste
Directions
1
Gather the ingredients.
2
Soak wood chips in a bowl of water, 8 hours to overnight.
3
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.
4
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.
5
Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½ hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
6
Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more. The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.