Brisket Recipe

Cooking Directions

1. 1

   Prepare the Brisket

   Trim excess fat from the brisket, leaving about 1/4 inch for moisture. Rinse and pat dry.

2. 2

   Make the Rub

   In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

3. 3

   Season the Brisket

   Rub the spice mixture all over the brisket, ensuring it is evenly covered. Allow it to sit at room temperature for about 30 minutes.

4. 4

   Preheat the Smoker

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

5. 5

   Smoke the Brisket

   Place the brisket fat side up in the smoker. Add soaked wood chips to the smoker and smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C).

6. 6

   Wrap and Rest

   Once the brisket reaches 195°F, wrap it in butcher paper or aluminum foil and let it rest for at least 30 minutes before slicing.

7. 7

   Serve

   Slice against the grain and serve in half or full pans with beef broth for moisture.