Smoked Recipe ∽ Yeah, I-Lived-in-Texas, Smoked Brisket

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

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

Cooking 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.

Nutrition Facts

• calories227.7
• carbohydrateContent16.2 g
• cholesterolContent57 mg
• fatContent6.7 g
• fiberContent2.6 g
• proteinContent26.6 g
• saturatedFatContent2.4 g
• sodiumContent3009.8 mg
• sugarContent8.9 g