Best-Ever Smoked Brisket

Elevate your barbecue game with this Best-Ever Smoked Brisket recipe. The perfect blend of spices in the rub creates a flavorful crust, while slow smoking imparts a tender and smoky essence. Ideal for a delicious, memorable barbecue experience.

Ingredients:

• 1 whole beef brisket 12-15 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper, freshly ground
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• Wood chunks hickory or oak for smoking

Instructions:

Leave about 1/4 inch of fat on the brisket after trimming it out

To make the rub, put the kosher salt, black pepper, paprika, brown sugar, onion, garlic, chili, and cayenne powder in a bowl

Spread the spice mixture evenly and generously over the whole surface of the brisket

For the flavors to seep in, let the brisket sit at room temperature for one to two hours

Set your smoker to indirect heat at 225F 107C, then add the wood chunks for flavor and smoke

With the fat side facing up, place the brisket on the smoker grates

Smoke it for about one and a half hours per pound, or until the internal temperature reaches 195203F 9095C

Before slicing, cover the brisket with aluminum foil or butcher paper and allow it to rest for at least an hour

Slice the succulent slices of smoked brisket against the grain and serve