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

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

1 d 13 h 45 m servings 228 cals
Original recipe yields 16 servings

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Directions

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  • Prep

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 228 calories; 6.7 g fat; 16.2 g carbohydrates; 26.6 g protein; 57 mg cholesterol; 3010 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

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Most helpful positive review

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 wif...

Most helpful critical review

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.

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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 wif...

amazing

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 bei...

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 definitel...

Tasted like the best BBQ restaurant brisket

We made this recipe for our July 4th bbq and it was really simple and turned out great. Our first time using a new smoker and it couldn't have been better.

It was great. The meat came out almost too tender, couldn't slice it because it fell apart

It was great , I have my own way to do this but i wanted something different and it was awesome thank you

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.