Smoked Brisket

Ingredients

Brisket

5-6 pounds, trimmed

Wood chips (hickory or mesquite)

2-3 cups, soaked in water for at least 30 minutes

Salt

2 tablespoons

Black pepper

1 tablespoon

Garlic powder

1 tablespoon

Onion powder

1 tablespoon

Paprika

1 tablespoon

Cayenne pepper

1 teaspoon

Barbecue sauce

1 cup (for serving)

Instructions

1. Preheat your smoker to 225°F (107°C).
2. Trim any excess fat from the brisket, leaving about 1/4 inch for flavor and moisture retention.
3. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create a robust dry rub.
4. Generously rub the spice mixture all over the brisket, ensuring it is evenly coated to maximize flavor absorption.
5. Place the brisket on the smoker, fat side up, to allow the juices to baste the meat during cooking. Close the lid tightly.
6. Smoke the brisket for approximately 1 hour per pound, monitoring the internal temperature with a meat thermometer until it reaches 195°F (90°C) for ideal tenderness.
7. While smoking, add the soaked wood chips to the smoker every hour to maintain a steady smoke.
8. Once the brisket reaches the desired temperature, carefully remove it from the smoker and let it rest for 30 minutes under foil to allow the juices to redistribute.
9. Slice the brisket against the grain into thin slices and serve with barbecue sauce on the side.