Smoked Brisket
Source: House of Yumm
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 10
Total time: 16+ hours
INGREDIENTS
- 12-lb whole packer brisket, trimmed
- 1/4 cup coarse salt
- 1/4 cup coarsely ground black pepper
- 3 Tbs paprika
- 2 Tbs granulated garlic
- 2 tsp cumin
DIRECTIONS
- In a small bowl, combine all the spices to create a dry rub. Use a spoon or shaker to evenly distribute the rub over both sides of the brisket. (Optional: wrap the brisket tightly in plastic wrap and refrigerate for several hours to let the flavors sink in, bringing back to room temperature before smoking.)
- Preheat your smoker to 235 degrees F.
- Place the brisket in the smoker fat side down. Insert a probe thermometer in the thickest part of the brisket to monitor the internal temperature. Close the lid and smoke for 6 to 8 hours, making sure not to open the smoker at all during the first 2 hours, until the internal temperature reads 165 degrees F.
- Wrap the brisket in untreated pink butcher paper and return to the smoker fat side up. Re-insert the probe through the paper and smoke for an additional 6 to 8 hours, until the internal temperature reads 200 degrees F.
- Wrap the brisket (butcher paper and all) in a towel and place in a cooler for 2 hours to rest before eating.
- Slice against the grain and serve with Texas toast, homemade pickles, and onions!
NOTES
- I found these videos very helpful when making the brisket:
- Only slice the brisket as needed–it will dry out quickly once cut!
