Classic Texas Smoked Brisket

Ingredients

• 5 pounds beef brisket
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 2 tablespoons mustard
• 1 cup apple cider vinegar
• 2 cups wood chips (hickory or oak)

Instructions

1. 1

   Prepare the brisket by trimming excess fat, leaving about 1/4 inch for flavor.

2. 2

   In a bowl, mix together black pepper, kosher salt, paprika, garlic powder, onion powder, and brown sugar to create the rub.

3. 3

   Rub the mustard over the entire surface of the brisket to help the spice rub adhere.

4. 4

   Generously apply the spice rub to the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

5. 5

   Soak the wood chips in water for at least 30 minutes before smoking.

6. 6

   Preheat your smoker to 225°F (107°C).

7. 7

   Remove the brisket from the refrigerator and let it come to room temperature for about 30 minutes.

8. 8

   Place the soaked wood chips in the smoker box or directly on the coals.

9. 9

   Place the brisket in the smoker, fat side up, and smoke for about 1 to 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).

10. 10

    During the smoking process, spritz the brisket with apple cider vinegar every hour to keep it moist.

11. 11

    Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or aluminum foil.

12. 12

    Let the wrapped brisket rest for at least 30 minutes before slicing.

13. 13

    Slice against the grain and serve with your favorite BBQ sides.