At the time of publication, I had made it more than six times in the two years that I have been making it. Wipe the blade after each few cuts when using a clean serrated knife.
| Prep Time: | 15 mins |
| Cook Time: | 13 hrs 30 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 13 hrs 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
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
- 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.
- 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.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 3010 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Smoked two smaller 3.5 lbs. briskets on the smoker. Trimmed the fat off of one and left the other alone. Smoked at 180 degrees until internal temp reached 140 degrees and removed. That took about 4 hours. Wrapped them in butcher paper sprayed with apple juice. placed them back on smoker and smoked them till internal temp reached 165 degree. This took about 4.5 hours. Removed and let them rest for 45 minutes. Look how yummy they look. The one with the fat was the most tender of the two, but both were great. The recipe is a real hit!
Fabulous Recipe! I had a 10lb brisket and used your spice recipe (I like that it is 1/4 cup across the board), adapted cook Temps and times for my own wood-fired smoker (oak wood off my premises), and the brisket turned out Really Awesome! Everyone ate it up and came back for more, really tender. Took 6 hours total to cook (210 – 310 F temps), with foil wrap near end! Travis in Hockley, TX
Since I only have a small smoker I cut everything in half. I should have cut the black pepper and cayenne pepper slot more. I love spicy food, but this was too much even for me. The heat was so much that it almost over powered the smoke. If I use this one again, I will only use about 1/8 of the peppers. The meat did have a great texture though, moist and tender.
I loved this recipe used my electric pellet smoker had a very nice smoke ring to meat Not for people who don’t like spicy or you’ll get ” my lips and mouth are burning ” got more “this is perfect” complement than compaints
Did this with a 7lb Brisket. Came out beautifully on the Cuisinart 4 in 1.
I separate the point and the flat. Many BBQ champions do so and it gets all of the flat well smoked. The point for burnt ends. Plus I used to soak my wood chips. But again reading, many do not. I find the only difference is the rate they burn
This is my third round with this recipe. I used prime cut the first time and choice cut the last two times. Both cuts turn out a very moist and delicious brisket. This last time; I cut most everything in the rub recipe, except the sugars and the salt, by 1/3. I do like the full heat, but others do not appreciate it as much. No matter; the end result has always been a very flavorful brisket that was complemented by all. Cutting the rub recipe really makes a such a difference for us that it’ll likely be our go to from now on.
Love, love, LOVE this recipe! Huge hit with everyone… however, I lessened the spice since we have a few in the family that don’t like hot. This has become my go-to!
AMAZING
Turned out excellent however I stopped cooking at 170 degrees and was a little overdone should rap it at 150 and finish to 165
Yummy!
Was disappointed with the doneness (too well done, based on temps in the recipe) and not near enough “smoke”. Rub was just OK as well.
rub receipe is awesome if you like your meat on the red side smoke up to 150 to 155 meat internal temperature overall it was a success
I followed the rub smoked it! Amazing
I’m fine with the rub and smoke time. Note, smoke will only get into the meat for 4-6 hours. You’re just adding bark after that. Before wrapping, add a can of beef broth. Pull at at temp of 198-204. Rest in a cooler with towels across the top of the tinfoiled brisket fir 2.5 -4 hours. Resting a brisket is a huge part of how juicy it will be.
I loved the rub. I used a smaller piece of meat so have lots left over for next time. Because my meat was smaller I should have adjusted the time. I felt it was a little dry. So I will monitor the time next time. Which is today.
It was easy to prepare and came out great, full of favor and oh so very moist and tender. I added 1 thing I also soaked in Red Wine .
Made this yesterday and could not be happier. Also added oregano and dried mustard. Cooking time was a bit shorter since I used a 6.5lb brisket. Moist, tender and delicious!
This recipe worked out quite well. It was very easy to follow and the meat was delicious. Definitely a new family favorite!
This had too much seasoning going on. it was good, but the seasoning quantity was overwhelming. Less is more.
Second time I’ve made came out real good but only did half of chili powder and used Hungarian paprika which has a kick to it smoked a 19lb brisket and didn’t have any left overs would definitely do again might tweak recipe again to dial it in depending on crowd I cook for