Description
A mouth-watering smoked brisket with layers of spice and a deep smoky flavor, perfect for gatherings and BBQs.
Ingredients
Scale
- 1 whole packer brisket (10–12 pounds)
- 1/4 cup mustard (for binding)
- 1/4 cup salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Optional spices: cumin, chili powder
- Wood chips or chunks (hickory, mesquite, or applewood)
Instructions
- Trim the brisket, leaving about 1/4 inch of fat on top.
- Spread a thin layer of mustard over the entire surface of the brisket.
- Apply the dry rub generously, pressing it into the meat.
- Preheat your smoker to a temperature between 225°F and 250°F.
- Place the brisket in the smoker, fat side up.
- Monitor the internal temperature using a meat thermometer, aiming for 195°F to 205°F.
- Once it reaches 165°F, wrap the brisket in butcher paper or foil.
- After cooking, let the brisket rest for at least one hour.
- Slice against the grain and serve.
Notes
Make the dry rub the night before for deeper flavor absorption. Always allow the brisket to rest to keep it juicy.
Nutrition
- Serving Size: 4 oz
- Calories: 310
- Sugar: 0g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg