Smoked Moist Brisket

Achieve a tender and moist brisket with this smoked recipe. The flavorful rub and slow smoking process create a delicious bark, while periodic spritzing ensures a juicy result.

Ingredients:

• 1 whole beef brisket 12-15 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• Wood chunks or chips for smoking hickory or oak recommended

Instructions:

Remove any surplus fat from the brisket, preserving a minimal layer for taste

To make a rub, mix together salt, pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper

Apply a generous layer of rub to the entire brisket

Leave it in the fridge to marinate for four hours or overnight

To add smoke flavor, use the wood chunks or chips and preheat your smoker to 225F 107C

After positioning the brisket fat side up on the smoker grates, smoke it until the internal temperature reaches 203F 95C

It could require ten to twelve hours, based on the brisket's size

To keep the brisket moist, mist it with a solution of water and apple cider vinegar every one to two hours

After it's finished, take the brisket out of the smoker, cover it with foil, and let it rest for at least an hour before cutting into slices