SMOKED BRISKET RECIPE
Coated with a brown sugar based rub and smoked low and slow, I'm going to show you step-by-step how to smoke a brisket and get past the stall.
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MAIN INGREDIENTS
Light Brown Sugar | Onion Powder Garlic Powder | Smoked Paprika Seasoning Salt | Ground Black Pepper Dried Oregano | Cumin
Place the brisket in a large glass dish. Combine all the rub ingredients in a small bowl. Cover the brisket with the spice rub ensuring you firmly press the rub into the brisket.
Soak the wood chunks for at least 1 hour before smoking. Wrap the wood chunks in aluminum foil. Once the wood chunks are wrapped, place them in the tray in the smoker. Prepare the water tray by wrapping it with heavy-duty aluminum foil.
Prepare the smoker and preheat it to 225°F. Insert an electric meat thermometer in the side of the thickest part of the center of the meat and close the smoker. Let it smoke low and slow.
Pull the brisket out of the smoker and double wrap it with heavy duty aluminum foil.
Insert the meat thermometer back into the brisket, place it back in the smoker, and continue to let it smoke until your meat reaches an internal temperature of 185°F. From there, remove the meat from the smoker leaving it wrapped in the aluminum foil. Take the meat still wrapped in aluminum foil and wrap it again in a large beach towel.