Ingredients

• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 -4 lbs beef brisket, trimmed flat-cut

Instructions

1. Combine spices to make a rub. Reserve 1 T rub for later. Rub brisket with remaining rub. Let sit in large ziplock in fridge overnight.

2. Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees.

3. Smoke brisket for 3 hours.

4. Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender.

5. ***Note: Briskets usually take 1 1/2 hours per pound in smoker. For slicing brisket thin, get internal temp to 180-190 degrees. For fall-apart tender, get internal temp to 195-205 degrees.

6. ***Note: Trim brisket if fat is more than 1/4" thick. Make diagonal hatch marks across fat in a diamond pattern if necessary. Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!