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

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


Recipes · Main Dishes · Roast Recipes


Prep Time: 15 mins
Cook Time: 13 hrs 30 mins
Total Time: 1 day 13 hrs 45 mins
Additional Time: 1 day
Servings: 16
Yield: 16 servings

Ingredients

Ingredients List

  • 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


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.

Cook's Note:

I use a mix of mesquite, pecan, hickory, and oak wood chips, but lean more toward mesquite and pecan wood chips.

Smoke brisket for 1 hour 15 minutes per pound of brisket.

Nutrition:

The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount of the spice rub consumed will vary.


Nutrition Facts (per serving)

Nutrition Facts
228 Calories
7g Fat
16g Carbs
27g Protein


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