Yeah, I-Lived-in-Texas, Smoked Brisket Recipe - Allrecipes.com
Yeah, I-Lived-in-Texas, Smoked Brisket Recipe
  • READY IN 1+ days

Yeah, I-Lived-in-Texas, Smoked Brisket

Recipe by  

"This is hands-down the best way I have found to cook a brisket."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    13 hrs 30 mins
  • READY IN

    1 day 13 hrs 45 mins

Directions

  1. Soak wood chips in a bowl of water, 8 hours to overnight.
  2. Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
  3. 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.
  4. 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.
  5. Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
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Footnotes

  • Cook's Note:
  • I use a mix of mesquite, pecan, hickory, and oak wood chips, but lean more with mesquite and pecan wood chips.
  • Smoke brisket for 1 hour 15 minutes per pound of brisket.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount of the spice rub consumed will vary.
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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 3010 mg
  • 120%

* Percent Daily Values are based on a 2,000 calorie diet.

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