Dry Rubbed Smoked Brisket

Brisket is one of the best cuts of beef for smoking. Follow our step-by-step instructions on how to smoke perfect brisket in your smoker.  

Ingredients

• 12 pound uncured brisket 1/2 cup brown sugar
• 1/2 Cup smoked paprika
• 6 TBS chili powder
• 6 TBS kosher salt
• 4 TBS cracked black pepper
• 4 TBS ground cumin
• 2 TBS garlic or onion powder
• 2 TBS dried oregano
• 2 TBS ground coriander
• 2 tsps cayenne pepper (alter to your liking)
• Raw, unfiltered apple cider vinegar (ACV)
• Mesquite or hickory wood chips

Instructions

1. Remove brisket from packaging, pat dry. Trim excess fat to 1/4 inch thickness. Place on sheet pan.
2. Mix dry seasonings, coat beef generously. Cover with plastic wrap, refrigerate 15 mins to 4 hours.
3. Preheat smoker to 225°F. Bring brisket to room temp.
4. Fill water bowl halfway with apple cider vinegar, add wood chips.
5. Place brisket on middle rack, fat side up. Insert thermometer, set timer for 10 hours.
6. Check water bowl and wood chips hourly.
7. Check meat temp after 9 hours, aim for 190°F to 200°F.
8. Rest meat covered on cutting board for 15 mins to 2 hours before slicing and serving.

Nutrition Information:

Amount Per Serving:

CALORIES: 1398 TOTAL FAT: 86g SATURATED FAT: 34g TRANS FAT: 0g

UNSATURATED FAT: 41g CHOLESTEROL: 481mg SODIUM: 2243mg CARBOHYDRATES: 17g FIBER: 5g SUGAR: 8g PROTEIN: 133g