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

  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.

wood chips, paprika, white sugar, ground cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, kosher salt, freshly cracked black pepper, beef brisket

Taken from www.allrecipes.com/recipe/238689/yeah-i-lived-in-texas-smoked-brisket/ (may not work)

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