Smoked Brisket with Texas Rub

Ingredients

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

Instructions

1. 1

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

2. 2

   In a bowl, combine black pepper, paprika, garlic powder, onion powder, brown sugar, salt, and cayenne pepper to create the Texas rub.

3. 3

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

4. 4

   Generously apply the Texas rub all over the brisket, ensuring it is evenly coated. Wrap 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

   Once the smoker is ready, add the soaked wood chips to the smoker box or directly onto the coals.

8. 8

   Place the brisket on the smoker grate, fat side up, and smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) for optimal tenderness.

9. 9

   During the last hour of smoking, baste the brisket with apple cider vinegar to keep it moist.

10. 10

    Once done, remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for 30 minutes before slicing.

11. 11

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