The Best Recipes Yeah, I-Lived-in-Texas, Smoked Brisket

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Yeah, I-Lived-in-Texas, Smoked Brisket

"This is hands-down the best way I have found to cook a brisket."

Ingredients :

• wood chips
• 1/4 cup paprika
• 1/4 cup white sugar
• 1/4 cup ground cumin
• 1/4 cup cayenne pepper
• 1/4 cup brown sugar
• 1/4 cup chili powder
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup kosher salt
• 1/4 cup freshly cracked black pepper
• 10 pounds beef brisket, or more to taste

Instructions :

Prep : 15M	Cook : 16M	Ready in : P1D

• 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.

Notes :

• I use a mix of mesquite, pecan, hickory, and oak wood chips, but lean more toward mesquite and pecan wood chips.
• Smoke brisket for 1 hour 15 minutes per pound of brisket.
• The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount of the spice rub consumed will vary.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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