Brisket Recipe

Trim excess fat cap from the brisket and pat dry with paper towels to ensure rub adheres and to form a good crust.

In a bowl, whisk together kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the dry rub.

Massage olive oil onto the brisket, then brush with Worcestershire sauce to help the rub stick.

Generously apply the dry rub all over the brisket, coating the fat and non-fat sides. Wrap tightly and refrigerate for at least 4 hours, or up to overnight.

Preheat smoker to 225-250°F (107-121°C). If using charcoal, arrange for indirect cooking and add soaked wood chips (hickory or oak) for a steady smoke.

Place the brisket fat side up on the grate. Maintain a consistent temperature; avoid opening the smoker frequently.

Smoke until the internal temperature reaches 165-170°F (74-77°C), which typically takes 5-7 hours for a 4-6 lb brisket.

Optionally wrap the brisket in butcher paper or foil (Texas Crutch) once it hits 165-170°F to help tenderization and keep moisture.

Continue cooking until the internal temperature reaches 195-205°F (90-96°C). If you encounter a stall, monitor and maintain humidity.

Remove from heat and let rest, still wrapped, for 30-60 minutes to redistribute juices.

Unwrap and slice the brisket against the grain into 1/4- to 1/2-inch thick slices. Start with the flat, then portion the point as desired.

Serve with your house BBQ sauce on the side. Reserve any pan juices for dipping or mixing into sauce.