Prep Time: 20 minutes | Cook Time: 10-12 hours | Makes: 8-10 servings
INGREDIENTS:
- 10-12 lbs. whole beef brisket
- ¼ cup kosher salt
- ¼ cup black pepper
- ¼ cup paprika
- ¼ cup garlic powder
- ¼ cup onion powder
- Wood chips (hickory or oak)
INSTRUCTIONS:
- Mix the kosher salt, black pepper, paprika, garlic powder, and onion powder to create a rub.
- Trim the brisket, removing excess fat, and rub the spice mixture evenly over the meat.
- Preheat your smoker to 225°F (110°C) and add your choice of wood chips.
- Place the brisket on the smoker grates and smoke for 10-12 hours or until it reaches an internal temperature of 195°F (90°C).
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Remove the brisket, wrap it in foil, and let it rest for at least 30 minutes before slicing.
NUTRITION:
Calories: 475 | Protein: 60g | Fat: 22g | Carbohydrates: 3g | Fiber: 1g
CHEF'S KNIFE TIP:
When trimming excess fat from the brisket, use a sharp chef's knife to precisely remove the fat while leaving just enough to enhance flavor and moisture. Additionally, when slicing the rested brisket, use a sharp chef's knife to ensure clean and uniform slices, allowing for a visually appealing presentation and optimal texture in each serving.
