Ingredients

• wood chips
• 0.25 cups paprika
• 0.25 cups white sugar
• 0.25 cups ground cumin
• 0.25 cups cayenne pepper
• 0.25 cups brown sugar
• 0.25 cups chili powder
• 0.25 cups garlic powder
• 0.25 cups onion powder
• 0.25 cups kosher salt
• 0.25 cups freshly cracked black pepper
• 10 pounds beef brisket , or more to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Soak wood chips in a bowl of water, 8 hours to overnight.
3. 3 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.
4. 4 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.
5. 5 Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½ hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
6. 6 Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition per serving