Smoked Beef Brisket

• 1 first cut flat beef brisket, 7 to 10 pounds in size
• 2 tbsp mayonnaise
• 1 SPICE RUB
• 1 tbsp paprika
• 4 tbsp turbino sugar
• 2 tbsp cracked black pepper
• 2 tbsp kosher salt
• 1 tsp cayenne pepper
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cup apple cider or apple juice, more or less as needed

1. MAKE SPICE MIX
2. Blend all spice mix ingredients in a bowl until well combined.
3. Rub mayonnaise all over brisket, sprinkle spice mix all over, you may not use it all just a nice coating.
4. Cover tightly and refrigerate for about 10 to 12 hours.
5. Set up smoker to 225 using hickory wood chips.
6. Place seasoned brisket on a rack over a drip pan filled halfway with the apple cider or juice.
7. Smoke 1 hour and 15 minutes for EACH POUND of meat you have.
8. Add wood chips as needed.
9. When time is done the temperature should be 185, wrap brisket tight in heavy foil and place in a insulated cooler for at least 1 hour or up to 2 hours to have juices settle.
10. At this point either carve and eat or refrigerate covered for later.
11. When you carve it cut against the grain in thin long slices, serve sliced as is or in soft toasted rolls with you r favorite bbq sauce for dipping!

beef brisket, mayonnaise, spice rub, paprika, turbino sugar, black pepper, kosher salt, cayenne pepper, chili powder, garlic, onion, apple cider

Taken from cookpad.com/us/recipes/359252-smoked-beef-brisket (may not work)