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Ingredients
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Meat
Rub
Wood Chips
Sauce (optional)
Method
Preparation
- 1
Prepare the Brisket
Trim any excess fat off the brisket, leaving about a quarter-inch layer for flavor. This will help the meat stay moist during smoking.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well to form a dry rub.
- 3
Apply the Rub
Generously coat the brisket with the rub, ensuring all sides are covered. Wrap it in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes before smoking. This will help create more smoke and prevent the chips from burning too quickly.
- 5
Smoke the Brisket
Preheat your smoker to 225°F (107°C). Place the soaked wood chips in the smoker box or directly on the coals. Once the smoker is ready, place the brisket on the grill grates, fat side up.
- 6
Monitor the Temperature
Smoke the brisket for about 16 hours, maintaining a consistent temperature of 225°F (107°C). Use a meat thermometer to check the internal temperature, aiming for about 195°F (90°C) for tender brisket.
Finishing
- 7
Rest the Brisket
Once the brisket reaches the desired internal temperature, remove it from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
- 8
Slice and Serve
After resting, slice the brisket against the grain into thin slices. Serve with barbecue sauce on the side, if desired.