Beef Brisket

Ingredients

• 5 lb beef brisket, flat or point cut
• 2 tbsp coarse kosher salt
• 2 tbsp coarsely ground black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 2 tbsp yellow mustard
• 4 chunks oak or hickory smoking wood

Steps

1. 1

   1. Trim the brisket fat cap to about a quarter inch thick, removing any hard or silver fat. Pat dry with paper towels.

2. 2

   2. Coat the entire surface of the brisket with a thin layer of yellow mustard as a binder, then generously apply the combined dry rub on all sides. Refrigerate uncovered for at least 8 hours or overnight.

3. 3

   3. Set up your smoker for indirect heat at 225°F, adding smoking wood chunks directly to the coals or wood box.

4. 4

   4. Place the brisket fat-side up on the smoker grate and smoke undisturbed until a dark bark forms and internal temperature reaches 165°F, about 6–8 hours.

5. 5

   5. Wrap the brisket tightly in butcher paper and return it to the smoker until the internal temperature hits 200–205°F and a probe slides in with no resistance, about 3–4 more hours.

6. 6

   6. Remove from the smoker and rest the wrapped brisket in a cooler or warm oven for at least 1 hour before slicing against the grain and serving.