This smoked beef brisket recipe is handsdown the best way I have found to cook a brisket
Prep Time
1 day
Dificult
Medium
Servings
1 day 13 hrs 45 mins
Ingredients
Instructions
Gather the ingredients.
ALLRECIPES / JULIA HARTBECK
Soak wood chips in a bowl of water
8 hours to overnight.
ALLRECIPES / JULIA HARTBECK
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.
ALLRECIPES / JULIA HARTBECK
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.
ALLRECIPES / JULIA HARTBECK
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.
ALLRECIPES / JULIA HARTBECK
Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached
about 1 hour more.
ALLRECIPES / JULIA HARTBECK
Cook’s Note
I use a mix of mesquite
pecan
hickory
and oak wood chips
but lean more toward mesquite and pecan wood chips. Plan on about 1 hour and 15 minutes per pound of brisket.
Editor's Note:
The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.