Yeah I Lived in Texas Smoked Brisket

Ingredients

• wood chips (1 cup)
• paprika (0.25 cup)
• white sugar (0.25 cup)
• ground cumin (0.25 cup)
• cayenne pepper (0.25 cup)
• brown sugar (0.25 cup)
• chili powder (0.25 cup)
• garlic powder (0.25 cup)
• onion powder (0.25 cup)
• kosher salt (0.25 cup)
• freshly cracked black pepper (0.25 cup)
• beef brisket (10 pounds)

Instructions

1. Gather the ingredients.
2. Soak wood chips in a bowl of water, 8 hours to overnight.
3. 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.
4. 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.
5. Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½ hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
6. Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 228
• fat: 7 g
• sats: 2 g
• carbs: 16 g
• fibre: 3 g
• protein: 27 g
• salt: 3.01 g