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

Rated as 4.36 out of 5 Stars
4

"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
Original recipe yields 16 servings

Directions

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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

  • 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.
  • 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 16.2 26.6 57 3010 Full nutrition

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Reviews

Read all reviews 23
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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’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 o...

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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...

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...

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 o...

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...

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

its just great

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.

rub receipe is awesome if you like your meat on the red side smoke up to 150 to 155 meat internal temperature overall it was a success