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Ingredients
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Meat
Rub
Liquid
Wood for smoking
Method
Preparation
- 1
Prepare the Rub
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until well combined.
- 2
Rub the Brisket
Pat the brisket dry with paper towels. Generously apply the rub all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Cooking
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the hickory or oak wood chips in water for about 30 minutes and then drain.
- 4
Smoke the Brisket
Place the brisket in the smoker, fat side up. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
- 5
Add Liquid
During the last 2 hours of smoking, mix together the beef broth, Worcestershire sauce, and apple cider vinegar. Inject this mixture into the brisket using a meat injector or baste it over the brisket to keep it moist.
- 6
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing.
- 7
Slice and Serve
Slice the brisket against the grain and serve with your favorite sides. Enjoy!