Smoked Brisket with Texas Rub

Ingredients

• 5 pounds brisket
• 1 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 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 brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the Texas dry rub.

3. 3

   Rub the mustard evenly over the brisket, then apply the dry rub generously, ensuring all sides are coated.

4. 4

   Wrap the seasoned brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to penetrate.

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

   Place the soaked wood chips in the smoker box or directly on the coals if using a charcoal smoker.

8. 8

   Remove the brisket from the refrigerator and let it rest at room temperature for about 30 minutes before placing it in the smoker.

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 (90°C) for tender, sliceable brisket.

10. 10

    During the smoking process, spritz the brisket every hour with a mixture of apple cider vinegar and water 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 to allow the juices to redistribute.

13. 13

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