Smoked Brisket

 

This cut of meat is not the easiest to find in the grocery store. But when you do, make it!

 

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 of beef brisket, or more to taste

 

Soak wood chips in a bowl of water, for 8 hours overnight. Preheat the smoker to 220 degrees F. Place the wood chips in the smoker after draining them. Smoke the brisket in the prepared smoker for 12 1/2 hours, or until it reaches an internal temperature of 165 degrees F. Return the brisket to the smoker, carefully wrapped in butcher paper or heavy-duty aluminum foil. Continue smoking the brisket for about 1 hour more, or until an internal temperature of 185 degrees, F is attained. Let rest for ten minutes, then cut along the grain and enjoy!