Rating: 4.5 stars 4.4
36 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
13 hrs 30 mins
additional:
1 day
total:
1 day 13 hrs 45 mins
Servings:
16
Yield:
16 servings
Advertisement

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.

    Advertisement
  • 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.

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.

Nutrition Facts

228 calories; protein 26.6g; carbohydrates 16.2g; fat 6.7g; cholesterol 57mg; sodium 3009.8mg. Full Nutrition
Advertisement