Ingredients:

  • 2 tbsp (30g) kosher salt
  • 1 tbsp (15g) black pepper
  • 1 tbsp (15g) smoked paprika
  • 1 tbsp (15g) garlic powder
  • 1 tbsp (15g) onion powder
  • 1 tbsp (15g) brown sugar
  • 1 tsp (5g) cayenne pepper
  • 5-6 lbs (2.25-2.7 kg) whole beef brisket, trimmed
  • 1 cup (240ml) beef broth (for spritzing)
  • Wood chips (e.g., hickory or oak) for smoking

Instructions:

  1. Combine all dry rub ingredients in a large bowl.
  2. Generously coat the brisket with the dry rub, ensuring an even layer. Wrap in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
  3. Preheat your smoker to 225°F (107°C). Add wood chips according to the manufacturers instructions.
  4. Place the rub-coated brisket in the smoker, fat side up. Smoke for approximately 10-12 hours, spritzing with beef broth every hour for moisture.
  5. Monitor the internal temperature, aiming for around 195°F (90°C) for optimal tenderness.
  6. Once the brisket reaches the target temperature, wrap it tightly in aluminum foil and allow it to rest for 1-2 hours.
  7. Slice the brisket against the grain and serve with your favorite sides.