Learn how to smoke a beef brisket like a pro with this easy and tasty recipe. The slow smoking process guarantees a tender and juicy finish, while the dry rub produces the ideal crust. Ideal for those who love BBQ!
Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup coarse salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips hickory or oak.
Instructions: Trim excess fat from the brisket, leaving a thin layer for flavor. In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub evenly over the brisket, covering all sides. Let it sit in the refrigerator for at least 4 hours or overnight. Prepare the smoker with wood chunks or chips. Preheat to 225F 107C. Place the brisket on the smoker grates, fat side up. Maintain a consistent temperature and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205F 90-96C. Wrap the brisket in foil and let it rest for at least 30 minutes before slicing. Slice against the grain and serve. Enjoy!
Prep Time: 20 minutes
Cook Time: 12 hours
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