Yeah, smoked brisket from Texas.

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Yeah, smoked brisket from Texas.
  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.

Cook’s Note:

I use a mix of mesquite, pecan, hickory, and oak wood chips, but lean more toward mesquite and pecan wood chips.

Smoke brisket for 1 hour 15 minutes per pound of brisket.


The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount of the spice rub consumed will vary.

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