Texas-Style Smoked Brisket Recipe

Ingredients

• 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

1. Get all of your ingredients ready.
2. Soak your favorite wood chips in water for at least 8 hours, or overnight for best results.
3. In a bowl, combine paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper. Generously rub this spice mixture all over the brisket and refrigerate for 24 hours.
4. Preheat your smoker to a consistent temperature between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain the soaked wood chips and place them in the smoker according to your smoker's instructions.
5. Smoke the brisket in the preheated smoker for approximately 12 ½ hours, or until the internal temperature reaches 165 degrees F (74 degrees C). Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil and return it to the smoker.
6. Continue smoking the brisket for about 1 hour more, or until the internal temperature reaches 185 degrees F (85 degrees C). Please note that the nutrition data reflects the entire spice rub amount; the actual amount consumed will vary based on how much rub adheres to the brisket.

Nutrition

• Calories: 228 kcal
• Fat Content: 7 g
• Fiber Content: 3 g
• Sugar Content: 9 g
• Sodium Content: 3010 mg
• Protein Content: 27 g
• Cholesterol Content: 57 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g