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

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

Name: Yeah, I-Lived-in-Texas, Smoked Brisket
Prep time: 15 min
Cook time: 13 h 30 min
Total time: 1 d 13 h 45 min
Yield: 16 servings
Ingredients: 1 cup wood chips; ¼ cup paprika; ¼ cup white sugar; ¼ cup ground cumin; ¼ cup cayenne pepper; ¼ cup brown sugar; ¼ cup chili powder; ¼ cup garlic powder; ¼ cup onion powder; ¼ cup kosher salt; ¼ cup freshly cracked black pepper; 10 pounds beef brisket, or more to taste

Rating: 4.44 stars

32 Ratings
29 Reviews
12 Photos

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

By all rec

Recipe Summary

prep:

15 mins

cook:

13 hrs 30 mins

additional:

1 day

total:

1 day

Servings:

Yield:

16 servings

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 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.
Step 5

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

Per Serving:

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

Reviews (29)

Most helpful positive review

Marc

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

Helpful

(21)

Most helpful critical review

Must have a Protein

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

Helpful

(3)

32 Ratings

5 star values: 23
4 star values: 3
3 star values: 4
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Marc

06/16/2015

Helpful

(21)

Marc

06/16/2015

Helpful

(21)

chefdave0921

03/15/2015

amazing Read More

Helpful

(14)

David

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

Helpful

(5)

Must have a Protein

07/09/2018

Helpful

(3)

rz77

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

Helpful

(2)

keeper

09/19/2018

its just great Read More

Helpful

(2)

Becky

02/12/2017

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

Helpful

(2)

Man Ho

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

Helpful

(2)

Steve Hilton

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

Helpful

(2)

More Reviews

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

All Reviews for Yeah, I-Lived-in-Texas, Smoked Brisket

- of Reviews

Nutritional Information

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

Servings Per Recipe: 16
Calories: 227.7

% Daily Value *

protein: 53 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 10 %

saturated fat: 12 %

cholesterol: 19 %

vitamin a iu: 42 %

niacin equivalents: 75 %

vitamin b6: 44 %

vitamin c: 8 %

folate: 5 %

calcium: 5 %

iron: 33 %

magnesium: 17 %

potassium: 19 %

sodium: 120 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Yeah, I-Lived-in-Texas, Smoked Brisket

1 of 29

All Reviews

Marc

06/16/2015

Helpful

(21)

Marc

06/16/2015

Helpful

(21)

chefdave0921

03/15/2015

amazing

Helpful

(14)

David

12/01/2017

Helpful

(5)

Must have a Protein

07/09/2018

Helpful

(3)

rz77

01/31/2018

Helpful

(2)

keeper

09/19/2018

its just great

Helpful

(2)

Becky

02/12/2017

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

Helpful

(2)

Man Ho

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.

Helpful

(2)

Steve Hilton

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!

Helpful

(2)