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Ingredients
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Meat
Rub
Wood Chips
Liquid
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Apply the Rub
Generously apply the rub to all sides of the brisket. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Add Wood Chips
Place the soaked wood chips in the smoker box.
- 6
Smoke the Brisket
Place the brisket on the smoker grate, fat side up. Smoke for about 1 hour per pound or until the internal temperature reaches 195°F (90°C).
- 7
Spritz the Brisket
Every hour, spritz the brisket with a mixture of beef broth and apple cider vinegar to keep it moist.
Resting and Serving
- 8
Rest the Brisket
Once the brisket reaches the desired internal temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes.
- 9
Slice and Serve
After resting, slice the brisket against the grain and serve with your favorite sides.