Beef Brisket

Ingredients

Dry Rub

• Dark Brown Sugar
• Salt
• Pepper
• Onion Powder
• Garlic Powder
• Paprika
• Rosemary
• Parsely
• Chili powder
• Cayenne pepper
• Cumin

Directions

1. Apply dry rub to brisket
2. Let it sit in the fridge for several hours or overnight
3. Cook in the smoker with hickory chips at 225F at about an hour a pound
4. Elevate the brisket while it’s in the smoker to help smoke reach all sides of the meat.
5. When the meat reaches 165 to 170 remove it and double wrap with aluminum foil to keep juices from leaking out
6. Brisket is done when temp reaches 190F
7. Let rest for 1 to 2 hours
8. Temp will continue to rise to 200F while resting

Footnotes