Smoked Brisket

Smoked brisket is a culinary delight that epitomizes the art of barbecue. Here’s a mouthwatering description of this savory masterpiece:

Imagine a thick, juicy slab of beef brisket, perfectly seasoned with a flavorful dry rub and slow-smoked to tender, melt-in-your-mouth perfection.

With each bite, you’re treated to a symphony of flavors: the rich, smoky essence of the meat mingling with the savory notes of the dry rub, accented by hints of garlic, paprika, and other aromatic spices. The texture is sublime, with the meat practically falling apart at the touch of a fork, yet still retaining its juiciness and depth of flavor.

As you savor each bite of smoked brisket, you can’t help but appreciate the skill and patience that went into its preparation. From the careful selection of the meat to the meticulous monitoring of the smoker’s temperature, every step of the process is a labor of love, resulting in a dish that’s as satisfying to make as it is to eat.

Whether enjoyed on its own, nestled between two slices of soft, buttery bread, or paired with classic barbecue sides like coleslaw and baked beans, smoked brisket is a culinary masterpiece that’s sure to leave a lasting impression. It’s the ultimate comfort food, perfect for sharing with friends and family on any occasion.


  • wood chips
  • ¼ cup paprika
  • ¼ cup white sugar
  • ¼ cup ground cumin
  • ¼ cup cayenne pepper
  • ¼ cup brown sugar
  • ¼ cup chili powder
  • ¼ cup garlic powder
  • ¼ cup onion powder
  • ¼ cup kosher salt
  • ¼ cup freshly cracked black pepper
  • 10 pounds beef brisket, or more to taste


1: Soak wood chips in a bowl of water, 8 hours to overnight.
2: Soak wood chips in a bowl of water, 8 hours to overnight.
3: 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.
4: 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.
5: Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

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