Dry Rubbed Smoked Brisket
Brisket is one of the best cuts of beef for smoking. Follow our step-by-step instructions on how to smoke perfect brisket in your smoker.
Flavor & Texture
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Smoked flavor
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Maturity
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Humidity
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Taste
|
Smell
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|
Moderate Flavor
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Well Done
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Moderate
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Deeply savory, slightly sweet, and slightly spicy with a rich, smoky undertone
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Aromatic and smoky with hints of spices and brown sugar
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Ingredients
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12 pound uncured brisket
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1/2 cup brown sugar
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1/2 cup smoked paprika
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6 TBS chili powder
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6 TBS kosher salt
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4 TBS cracked black pepper
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4 TBS ground cumin
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2 TBS garlic or onion powder
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2 TBS dried oregano
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2 TBS ground coriander
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2 tsps cayenne pepper (alter to your liking)
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Raw, unfiltered apple cider vinegar (ACV)
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Mesquite or hickory wood chips
Cooking Time
| Prep time |
Cooking time
|
Total time |
| 2 hours | 10 hours | 12 hours |
Cooking Instructions
1. Prepare the Brisket:
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Remove the brisket from its packaging and pat it dry. Trim the excess fat to a thickness of about 1/4 inch. Place the brisket on a sheet pan.
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Mix the dry seasonings and generously coat the beef. Cover it with plastic wrap and refrigerate for 15 minutes to 4 hours.
2. Set Up the Smoker:
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Preheat the smoker to 225°F (107°C) and allow the brisket to come to room temperature.
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Fill the water bowl halfway with apple cider vinegar and add wood chips.
3. Smoke the Brisket:
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Place the brisket on the middle rack, fat side up. Insert a thermometer and set a timer for 10 hours.
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Check the water bowl and wood chips every hour. After 9 hours, check the meat's internal temperature; it should reach between 190°F (88°C) and 200°F (93°C).
4. Rest and Serve:
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Let the meat rest, covered, on a cutting board for 15 minutes to 2 hours before slicing and serving.
*USDA safe minimum for beef (non-ground) - 145 °F (62.8 °C)
Nutritional Information
Serves: 12-16
Amount Per Serving:
- Calories: 1398
- Total Fat: 86g
- Saturated Fat: 34g
- Trans Fat: 0g
- Unsaturated Fat: 41g
- Cholesterol: 481mg
- Sodium: 2243mg
- Carbohydrates: 17g
- Fiber: 5g
- Sugar: 8g
- Protein: 133g
