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Ingredients
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Brisket and Marinade
Method
Preparation and Smoking
- 1
Marinate the Brisket
In a large bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to create a rub. Rub the mixture thoroughly over the entire brisket. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably 24 hours.
- 2
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before smoking. Preheat your smoker to 225°F (107°C) and add the wood chips.
- 3
Smoke the Brisket
Place the marinated brisket on the smoker grate, fat side up. Smoke for approximately 1 hour per pound (about 5 hours for a 5-pound brisket), maintaining a consistent temperature and adding more wood chips as needed.
- 4
Moisture and Flavor
In a separate pan, combine the apple cider vinegar and beef broth. Place this pan in the smoker to keep the brisket moist and add flavor during smoking.
- 5
Rest the Brisket
Once the brisket reaches an internal temperature of 195°F (90°C), remove it from the smoker and let it rest for at least 30 minutes before slicing.
- 6
Slice and Serve
Slice the brisket against the grain into thin slices. Serve with your favorite barbecue sauce and sides.
