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

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

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"This is hands-down the best way I have found to cook a brisket."
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1 d 13 h 45 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 16 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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The meat came out fanstastic! The cooking time was spot on. Very tender. I would have given it five stars except if you follow the recipe to the letter, I found the meat incredibly spicy! My wif...

I used my own home-made rub, onion powder, paprika, etc. and smoked for eight hours with pecan and hickory wood. It was great. I would refer this to anyone who wants to try smoking brisket in t...

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