- 8-10 lbs./3.6-4.5 kg beef (brisket)
- For the Rub:
- 1/3 cup/80 ml. paprika
- 1/4 cup/60 ml. black pepper
- 1/4 cup/60 ml. brown sugar
- 3 tablespoons/45 ml. salt
- 3 tablespoons/45 ml. chili powder
- 2 tablespoons/30 ml. garlic powder
- 2 tablespoons/30 ml. onion powder
- 1 tablespoon/15 ml. cayenne (use less if preferred)
1. Preheat smoker and add wood chips of your choice. Clean and dry the brisket. Combine rub ingredients and apply onto brisket.
2. Place brisket in smoker for 8 to 10 hours. Keep the smoker temperature at about 225 degrees F/110 degrees C. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180 to 200 degrees F/80 to 95 degrees C for the last two hours.
Typically after 8 to 10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.
3. Take brisket off of heat and allow to sit for 20 minutes before slicing.
|Nutritional Guidelines (per serving)|
|Total Fat||60 g|
|Saturated Fat||23 g|
|Unsaturated Fat||27 g|
|Dietary Fiber||3 g|