Authentic Smoky Beef Brisket

Ingredients

• Wood chips (hickory or mesquite) (1-2 bags depending on the size of your smoker)
• Cayenne pepper (1 tablespoon)
• Onion powder (2 tablespoons)
• Garlic powder (2 tablespoons)
• Paprika (3 tablespoons)
• Black pepper (2 tablespoons)
• Salt (3 tablespoons)
• Beef brisket (5 pounds)

Instructions

1. Preheat your smoker to 225°F (107°C).
2. Trim any excess fat from the brisket, leaving a thin layer for flavor. This will ensure the meat stays moist during the smoking process.
3. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a flavorful dry rub.
4. Rub the dry rub all over the brisket, making sure it is evenly coated. Do not rush this step as it's critical to infuse the meat with the blend of spices.
5. Place the brisket on the smoker, fat side up. This allows the fat to render down and self-baste the brisket as it smokes.
6. Smoke the brisket for approximately 1 hour per pound, or until the internal temperature reaches 195°F. Patience is key here; slow and low brings out the best in brisket.
7. During the smoking process, add soaked wood chips to the smoker to create smoke and enhance the flavor. This step is crucial for achieving that deep, smoky flavor.
8. Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat.
9. Slice the brisket against the grain and serve hot. Remember, the way you slice your brisket can make or break the texture.
10. Relish the smoky and tender beef brisket. Enjoy this slice of Southern tradition!