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

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

all rec

"This is hands-down the best way I have found to cook a brisket."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 d 13 h 45 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

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.

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I cut the cayenne pepper in 1/2 and used chipotle and it was still very hot. The next time I make it I will only use the chipotle and see how that works.

Most helpful
Most positive
Least positive
Newest

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...

amazing

I cut the cayenne pepper in 1/2 and used chipotle and it was still very hot. The next time I make it I will only use the chipotle and see how that works.

I used a burboun smoked black pepper but used all other ingredients. By far the best smoked brisket going. This and a dark, heavy, smoky red and you're in heaven!

I followed the instructions to a T, except used half the cayenne pepper. Still was too overpowering. Will try a variant of this rub another time.

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...

Other stories that may interest you