Smoked Brisket Recipe
Second course of the whiskey dinner.
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Ingredients
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Brisket Ingredients
Method
Cooking Directions
Prepare the Brisket
Trim excess fat from the brisket and pat it dry with paper towels.
Make the Rub
In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Mix well.
Season the Brisket
Rub the seasoning mixture all over the brisket, covering it completely. Wrap it in plastic wrap and refrigerate for at least 12 hours or overnight.
Prepare the Smoker
Soak wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
Smoke the Brisket
Place the brisket in the smoker and add the soaked wood chips. Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C).
Rest the Brisket
Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Serve
Slice against the grain and serve with your choice of sides and sauces.
