I have adapted this recipe from Smoke and Spice
- 6–7 lbs. whole 100% grass fed beef Brisket with fat cap left on (thawed about 2 days)
- Rub: (Adapted from âDallas Dandy Rubâ page 107, Smoke and Spice).
- 4 Tablespoons smoky salt (Maldons is very good) or Kosher, if you donât have smoky salt
- 4 Tablespoons packed brown sugar
- 4 Tablespoons paprika (Optional: Add 1 Tablespoon Smoky Paprika if you donât have smoky salt)
- 4 Tablespoons chili powder
- 2 Tablespoons freshly ground pepper
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- Apply Rub: Combine all rub ingredients. Dry your thawed brisket and rub to cover meat–about 2/3 to 3/4 batch of rub. Wrap in plastic wrap and refrigerate for 24 hours. Donât worry if you use up your rub. Make another batch, as you will need more for smoking.
- Smoking Brisket: Remove brisket from refrigerator 2 hours before you plan to smoke. Pat down the brisket to remove any moisture and add additional rub to cover brisket thoroughly.
- Soak 3-4 cups of preferred wood chips (We like mesquite) in water for 2 hours.
- Prepare smoker. (Each smoker varies so use directions for preparation). We did use a water bowl.
- Heat smoker and place brisket fat side up on smoker grate. Cook 6-8 hours at heat of 225 degrees. Add chips as necessary. Smoke brisket until it reaches an internal temperature of 180 degrees. Check at 6 hours and cook longer if necessary. We donât use BBQ sauce but you could add BBQ sauce in the last hour.
- Let your brisket rest for 20 minutes and then slice it across the grain to serve. Smoked brisket is wonderful the following day, either consumed as a snack or another meal.