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Ingredients
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Meat
Rub
Smoking
Method
Preparation
- 1
Trim the Brisket
Begin by trimming excess fat from the brisket. Leave about a quarter-inch of fat for moisture.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix until well blended.
- 3
Apply the Rub
Generously apply the rub all over the brisket, ensuring that it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor.
Smoking
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
- 6
Wrap the Brisket
Once the brisket reaches an internal temperature of around 160°F (71°C), wrap it tightly in butcher paper or aluminum foil to retain moisture.
- 7
Finish Smoking
Continue to smoke the wrapped brisket until it reaches the target temperature of 195°F (90°C). This can take an additional 4-5 hours.
Resting
- 8
Rest the Brisket
Remove the brisket from the smoker, and let it rest, wrapped, for at least 30 minutes before slicing. This allows the juices to redistribute.
Serving
- 9
Slice and Serve
Slice the brisket against the grain into thin pieces. Serve with your favorite sides or barbecue sauce.
