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Ingredients
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Meat
Rub
Wood Chips
Method
Preparation
- 1
Prepare the Brisket
Trim any excess fat from the brisket, leaving about 1/4 inch of fat on one side for moisture during smoking.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Mix well until evenly combined.
- 3
Season the Brisket
Generously apply the rub all over the brisket, ensuring to cover all sides. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak hickory wood chips in water for at least 30 minutes before using.
- 5
Smoke the Brisket
Place the brisket in the smoker fat side up. Add the drained hickory wood chips to the smoker box or directly onto the hot coals. Close the smoker and maintain a consistent temperature.
- 6
Monitor Cooking
Smoke the brisket for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C) for tender meat. This typically takes about 5 to 6 hours for a 5 lbs brisket.
- 7
Rest the Brisket
Once cooked, remove the brisket from the smoker and wrap it in aluminum foil. Allow it to rest for at least 30 minutes before slicing.
