Prepare the Brisket

In a bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and brown sugar until well combined.

Make the Dry Rub

Generously apply the dry rub all over the brisket, ensuring even coverage. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Rub the Brisket

Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes.

Prepare the Smoker

Place the brisket in the smoker, fat side up, and add the soaked wood chips to the smoker box. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).

Smoke the Brisket

Once cooked, remove the brisket from the smoker, wrap it in foil, and let it rest for at least 30 minutes before slicing.

Rest the Brisket

Thinly slice the brisket against the grain and serve with your choice of sides.

Slice and Serve

Beef Brisket

Salt

Black Pepper

Paprika

Garlic Powder

Onion Powder

Brown Sugar

Wood Chips (Hickory or Oak)

Smoked Sliced Beef Brisket Plate

Make Smoked Sliced Beef Brisket Plate Recipe in just 10h . Tender beef brisket, dry rubbed, low & slow hardwood-smoked & sliced to order.

Smoked Sliced Beef Brisket Plate Recipe

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