Smoked Brisket - Full Pan Only Recipe
Make Smoked Brisket - Full Pan Only Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Rub
Smoke
Serving
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Make the Rub
In a bowl, mix together paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.
- 3
Rub the Brisket
Generously apply the rub all over the brisket, ensuring it is evenly coated. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
- 5
Add Wood Chips
After soaking, drain the wood chips and place them in the smoker box or directly on the coals if using a charcoal smoker.
- 6
Smoke the Brisket
Place the brisket in the smoker fat side up. Close the lid and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (91°C to 96°C).
