Smoked Brisket

Smoked Brisket ­čśŹ

Ingredients:

wood chips

┬╝ cup paprika

┬╝ cup white sugar

┬╝ cup ground cumin

┬╝ cup cayenne pepper

┬╝ cup brown sugar

┬╝ cup chili powder

┬╝ cup garlic powder

┬╝ cup onion powder

┬╝ cup kosher salt

┬╝ cup freshly cracked black pepper

10 pounds beef brisket, or more to taste

Instructions:

Step1: Soak wood chips in a bowl of water, 8 hours to overnight.

Step2: Soak wood chips in a bowl of water, 8 hours to overnight.

Step3: 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.

Step4: 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.

Step5: Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour 

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