Smoked Paprika Rubbed Beef Brisket

Ingredients

• 1 whole beef brisket (10 to 12 pounds), trimmed
• 1/4 cup smoked paprika
• 2 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons yellow mustard
• 1 cup beef broth
• 1 cup wood chips (hickory or oak), soaked

Method

1. 1

   Trim the brisket, leaving a quarter-inch layer of fat cap, and pat the surface dry with paper towels.

2. 2

   In a small bowl, combine the smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cumin, and cayenne.

3. 3

   Rub the brisket all over with the yellow mustard to help the spice rub adhere.

4. 4

   Pack the spice rub evenly over all surfaces of the brisket, pressing it into the meat.

5. 5

   Wrap the rubbed brisket in plastic wrap and refrigerate to let the rub penetrate.

6. 6

   Preheat a smoker to 225°F, adding soaked wood chips to the firebox according to manufacturer directions.

   20:00 · preheat smoker
7. 7

   Remove the brisket from the refrigerator and let it sit at room temperature while the smoker finishes heating.

8. 8

   Place the brisket fat-side up on the smoker grate and smoke, maintaining 225°F, until the internal temperature reaches 165°F.

   6:00:00 · smoke until 165°F
9. 9

   Remove the brisket and wrap tightly in heavy-duty foil, adding the beef broth before sealing the edges.

10. 10

    Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F.

    3:00:00 · smoke until 203°F
11. 11

    Remove the brisket from the smoker, keep it wrapped in foil, and rest in a dry cooler or insulated box.

12. 12

    Unwrap the brisket, separate the point from the flat if desired, and slice against the grain into quarter-inch slices.