Yeah, I-Lived-in-Texas, Smoked Brisket

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Soak wood chips in a bowl of water, 8 hours to overnight.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½\xa0hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more. The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.'}

📊 Nutrition Facts

Per serving (16 servings total)