This is not an exact recipe, but it is a great starting point.
Ingredients
- 9 pound brisket
- 3 Tbl sugar
- 1 Tbl molasses
- 2 Tbl paprika powder
- 1 Tbl onion powder
- 1 Tbl garlic powder
- 1 1/2 tsp cumin powder
- 1 tsp mustard powder
- 2 Tbl salt
- 1 1/2 tsp Black Pepper
- 1 cups tomato sauce optional
- 1/4 c apple cider vinegar optional
- Favorite barbeque sauce (nice occasionally)
Servings:
Instructions
- The night before, mix spices, and tomato sauce and ACV if using.
- Dry brisket, then spread dry rub all around.
- Place in plastic bag or casserole dish and cover with plastic wrap and store overnight in refrigerator.
- Let brisket sit 30-60 minutes at room temperature while starting the smoker.
- Using wood pieces, start the smoker.
- Place a pan of water to the far side of the smoker.
- Smoke brisket for 3 hours, trying to keep temperature around 225 degrees ( up to 250 degrees).
- Wrap brisket in butcher paper (tin foil with a few holes if no butcher paper) after liberally spritzing the brisket with water, apple juice, or beef broth.
- Use a meat probe if you have one to watch temperature starting now.
- Smoke another 2 hours or until almost done.
- Remove butcher paper and finish up for last hour.
- If desired, add favorite BBQ sauce near end of cooking time.
- Let brisket rest before cutting into it.
- Final internal temperature should be between 200 and 205 degrees.
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