Yeah, I-lived-in-texas, Smoked Brisket

Ingredients

• Servings: 16
• wood chips
• 1/4 cup paprika
• 1/4 cup white sugar
• 1/4 cup ground cumin
• 1/4 cup cayenne pepper
• 1/4 cup brown sugar
• 1/4 cup chili powder
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup kosher salt
• 1/4 cup freshly cracked black pepper
• 10 pounds beef brisket, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 13 hrs 30 mins

Ready Time: 13 hrs 45 mins


• soak wood chips in a bowl of water, 8 hours to overnight.
• mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. rub the spice mixture over the entire brisket; refrigerate for 24 hours.
• preheat smoker to between 220 degrees f (104 degrees c) and 230 degrees f (110 degrees c). drain wood chips and place in the smoker.
• smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees f (74 degrees c), about 12 1/2 hours. wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
• continue smoking brisket until an internal temperature of 185 degrees f (85 degrees c) is reached, about 1 hour more.