Smoked Beef Brisket Recipe
Ingredients:

1 whole beef brisket (10-12 pounds)
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon brown sugar (optional)
1 tablespoon mustard powder
1/2 teaspoon cayenne pepper (optional)
Olive oil or yellow mustard (for binding)
Equipment:

Smoker
Wood chips (oak, hickory, or your preference)
Meat thermometer
Aluminum foil or butcher paper
Instructions:

Preparation:

Trim the brisket: Remove any excessive fat, leaving about 1/4 inch layer for flavor and moisture.

Mix the dry rub ingredients (kosher salt, black pepper, garlic powder, onion powder, paprika, chili powder, brown sugar, mustard powder, cayenne pepper) in a bowl.

Lightly coat the brisket with olive oil or yellow mustard to help the rub adhere.
Generously apply the dry rub to all sides of the brisket. Let it rest at room temperature for about 1 hour or refrigerate it for up to 24 hours.

Smoking:

Preheat your smoker to 225°F (107°C). Use oak, hickory, or a blend of wood chips for a robust smoky flavor.

Place the brisket fat side up on the smoker rack. Insert a meat thermometer into the thickest part of the brisket.

Close the smoker and maintain a steady temperature of 225°F (107°C). Smoke the brisket until it reaches an internal temperature of 165°F (74°C). This can take about 6-8 hours.
Wrapping:

Once the brisket reaches 165°F (74°C), remove it from the smoker. Wrap it tightly in aluminum foil or butcher paper. Wrapping helps to retain moisture and speeds up the cooking process.

Return the wrapped brisket to the smoker.
Final Smoking:

Continue smoking the brisket until it reaches an internal temperature of 203°F (95°C). This can take an additional 4-6 hours.

Check for tenderness by inserting a probe or toothpick into the brisket. It should go in with little to no resistance.

Resting:

Remove the wrapped brisket from the smoker and let it rest for at least 1 hour. Resting allows the juices to redistribute, making the meat more tender and flavorful.
Serving:

Unwrap the brisket and slice against the grain. Serve with your favorite barbecue sauce and sides.
Tips:

Keep a water pan in the smoker to maintain humidity and prevent the brisket from drying out. Use a high-quality meat thermometer to ensure accurate temperature readings.
Avoid opening the smoker frequently to maintain a consistent temperature and smoke level.

Enjoy your delicious, smoked beef brisket

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