Smoked Brisket

Ingredients:

  • 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

Instructions:
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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