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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in a bowl of water, 8 hours to overnight.

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  • 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.

  • 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.

  • 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.

  • 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.

Tips

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

227.7 calories; 26.6 g protein; 16.2 g carbohydrates; 57 mg cholesterol; 3009.8 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2015
The meat came out fanstastic! The cooking time was spot on. Very tender. I would have given it five stars except if you follow the recipe to the letter, I found the meat incredibly spicy! My wife is the spice lover in the family (eats jalepeno slices out of the jar) and she couldn't eat it right out of the smoker. I had to scrape off all the visible rub to make it edible for us. I will definitely cook this again, but I will use a quarter of the cayenne or I might try one brisket without the cayenne all together. With that said, if you love the heat, this recipe is perfect!! It would make an awesome spicy soft taco or wrap. Read More
(23)

Most helpful critical review

Rating: 1 stars
07/09/2018
I m fine with the rub and smoke time. Note smoke will only get into the meat for 4-6 hours. You re just adding bark after that. Before wrapping add a can of beef broth. Pull at at temp of 198-204. Rest in a cooler with towels across the top of the tinfoiled brisket fir 2.5 -4 hours. Resting a brisket is a huge part of how juicy it will be. Read More
(3)
32 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/16/2015
The meat came out fanstastic! The cooking time was spot on. Very tender. I would have given it five stars except if you follow the recipe to the letter, I found the meat incredibly spicy! My wife is the spice lover in the family (eats jalepeno slices out of the jar) and she couldn't eat it right out of the smoker. I had to scrape off all the visible rub to make it edible for us. I will definitely cook this again, but I will use a quarter of the cayenne or I might try one brisket without the cayenne all together. With that said, if you love the heat, this recipe is perfect!! It would make an awesome spicy soft taco or wrap. Read More
(23)
Rating: 5 stars
03/15/2015
amazing Read More
(14)
Rating: 5 stars
12/01/2017
This was my first time to smoke or even cook brisket. The recipe was easy enough and my family loved it. My wife is especially sensitive to spicier foods but she had no complaints about it being too hot. I did follow the recipe. I used about a 12 lb brisket and had more than enough spice rub for the meat. I was only able to rub down the meat and refrigerate for 12 hrs instead of the recommended 24 hrs and my smoking time was also less by a couple of hours. I used pecan for my smoking wood. I will definitely use this again. Thanks for making me look good. Read More
(5)
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Rating: 1 stars
07/09/2018
I m fine with the rub and smoke time. Note smoke will only get into the meat for 4-6 hours. You re just adding bark after that. Before wrapping add a can of beef broth. Pull at at temp of 198-204. Rest in a cooler with towels across the top of the tinfoiled brisket fir 2.5 -4 hours. Resting a brisket is a huge part of how juicy it will be. Read More
(3)
Rating: 5 stars
01/31/2018
Second time I ve made came out real good but only did half of chili powder and used Hungarian paprika which has a kick to it smoked a 19lb brisket and didn t have any left overs would definitely do again might tweak recipe again to dial it in depending on crowd I cook for Read More
(2)
Rating: 5 stars
09/19/2018
its just great Read More
(2)
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Rating: 5 stars
02/12/2017
It was great. The meat came out almost too tender couldn't slice it because it fell apart Read More
(2)
Rating: 2 stars
08/09/2016
I cut the cayenne pepper in 1/2 and used chipotle and it was still very hot. The next time I make it I will only use the chipotle and see how that works. Read More
(2)
Rating: 5 stars
06/11/2018
Made this yesterday and could not be happier. Also added oregano and dried mustard. Cooking time was a bit shorter since I used a 6.5lb brisket. Moist, tender and delicious! Read More
(2)