For a richer flavor, consider using a combination of hickory and oak wood chips. Adjust the amount of cayenne pepper to control the level of spiciness. Use a reliable meat thermometer to accurately monitor the internal temperature of the brisket. Resting the brisket is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful final product. Serve sliced brisket with your favorite barbecue sides, such as coleslaw, potato salad, and baked beans. Editor's Note: The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.
Yeah, I-Lived-in-Texas, Smoked Brisket
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PREP TIME15 mins
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COOK TIME13 hrs 30 mins
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TOTAL TIME37 hrs 45 mins
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SERVING16 People
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VIEWS117
Embark on a culinary journey to the heart of Texas with this exquisitely smoked brisket. A symphony of smoky flavors and tender, melt-in-your-mouth texture awaits, promising an unforgettable barbecue experience.
Ingridients
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Nutrition
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Carbohydrate16 g
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Cholesterol57 mg
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Fiber3 g
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Protein27 g
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Saturated Fat2 g
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Sodium3010 mg
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Sugar9 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepStep 1: Prepare the Wood Chips (8 hours to overnight). Submerge wood chips in a bowl of water. Allow them to soak for at least 8 hours, or preferably overnight, to ensure maximum smoke infusion.
02
StepStep 2: Craft the Spice Rub (15 minutes). In a large bowl, harmoniously blend paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, kosher salt, and freshly cracked black pepper. This aromatic concoction will be the soul of your brisket.
03
StepStep 3: Marinate the Brisket (24 hours). Generously massage the spice rub all over the beef brisket, ensuring every crevice is coated. Envelop the brisket in plastic wrap and refrigerate for 24 hours. This allows the flavors to deeply penetrate the meat.
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StepStep 4: Preheat the Smoker (30 minutes). Preheat your smoker to a precise temperature between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain the soaked wood chips and introduce them to the smoker, preparing for the smoking process.
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StepStep 5: First Smoke (12.5 hours). Place the brisket in the preheated smoker and smoke until the internal temperature reaches 165 degrees F (74 degrees C), approximately 12 ½ hours. Monitor the temperature diligently.
06
StepStep 6: Wrap and Continue Smoking (1 hour). Remove the brisket and tightly wrap it in butcher paper or heavy-duty aluminum foil. Return the wrapped brisket to the smoker.
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StepStep 7: Second Smoke (1 hour). Continue smoking the brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more. This ensures optimal tenderness and flavor infusion.
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StepStep 8: Rest (2 hours). Remove the brisket and let rest for two hours before slicing.
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Virgil Skiles
Jun 8, 2025This recipe is a game-changer! The brisket was incredibly tender and flavorful. I'll never cook brisket any other way.
Simeon Cormier
May 26, 2025The resting period is key! The brisket was so much more tender and juicy after resting for a couple of hours.
Monserrat Ryan
May 7, 2025My family raved about this brisket! It was the star of our backyard barbecue.
Willie Hamilltromp
Mar 31, 2025I added a touch of coffee grounds to the spice rub, and it was amazing!
Kali Huels
Mar 1, 2025I was a little intimidated to try smoking a brisket, but this recipe made it so easy. Thank you for sharing!
Guillermo Macejkovic
Jan 13, 2025This is the best brisket I've ever made!
Mohammad Gleichner
Sep 6, 2024The spice rub is perfect! It's got just the right balance of sweet, spicy, and smoky flavors.