Ingredients
16
16 servings
- •wood chips
- •0.25 cup paprika
- •0.25 cup white sugar
- •0.25 cup ground cumin
- •0.25 cup cayenne pepper
- •0.25 cup brown sugar
- •0.25 cup chili powder
- •0.25 cup garlic powder
- •0.25 cup onion powder
- •0.25 cup kosher salt
- •0.25 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. Editor's Note: The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.
Nutritional Facts
Per 16 servings
- Calories: 228
- Carbohydrate: 16g
- Fat: 7g
- Fiber: 3g
- Protein: 27g
- Sugar: 9g
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