This delicious brisket
is coated in a sweet rub and slow smoked to perfection. Of course, you can adjust the heat by using mild or hot chili powder.
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours, 15 minutes
Yield: Serves 8 to 10
- 1 beef brisket, about 8-10 pounds
- For Rub:
- 1/3 cup brown sugar
- 1/3 cup salt (coarse salt works best)
- 1/3 cup paprika 1/3 cup chili powder
- 1/3 cup ground black pepper
Preheat smoker and add wood chips (follow your instruction manual). Clean and dry the brisket. Apply brisket rub evenly. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Allow brisket to sit for 20-30 minutes before slicing it.