Yeah, I-Lived-in-Texas, Smoked Brisket recipe
All Recipes Main Dish Recipes Roast Recipes
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
Nutrition Info
- 227.7 caloriescarbohydrate: 16.2 gcholesterol: 57 mgfat: 6.7 gfiber: 2.6 gprotein: 26.6 gsaturatedFat: 2.4 gservingSize: -sodium: 3009.8 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Yeah, I-Lived-in-Texas, Smoked Brisket
Directions
-
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.