This smoked brisket recipe is the perfect blend of spices and flavors, resulting in tender and juicy meat. This recipe is easy to follow and produces amazing results every time.
– whole packer brisket – olive oil – kosher salt – black pepper – brown sugar – onion powder – garlic powder – smoked paprika – chili powder – dry mustard powder
Brush olive oil over the entire brisket.
Spread the brisket dry rub evenly over the entire brisket. Refrigerate the brisket for anywhere from 8 to 24 hours.
Preheat the smoker. Place the brisket directly on the grill. Smoke until the internal temperature reaches 165 degrees F.
Wrap the brisket in foil or butcher paper and place it on the smoker. Smoke until the internal temperature reaches 195-200°F in the thickest part of the meat.
Remove the brisket from the smoker and place it in a cooler. Let the brisket rest until the temperature comes down to 170 degrees F.
Slice the juicy brisket against the grain and serve with your favorite side dishes.