This smoked brisket has a few secrets: it is brined, generously seasoned with lots of spices, and smoked low and slow to perfection.
- 5 to 7 lb flat cut brisket
- 1/2 Cup kosher salt
- 1 Cup brown sugar
For the rub:
- 2 Tablespoons salt
- 3 Tablespoons freshly cracked black pepper
- 2 Tablespoon chili powder
- 2 Tablespoon garlic powder
- 2 Teaspoons onion powder
- 2 Teaspoons cayenne pepper
- Start dissolving the salt and sugar in 6 quarts boiling water. Then, add 6 cups of ice in this mixture and let it cool. Place the brisket inside this brine and cover. Let it sit in the refrigerator overnight.
- Take the brisket off the refrigerator and pat it dry. In a small bowl, add the ingredients for the rub. Season the brisket with the rub mixture.
- Preheat your smoker to 250°F (121°C).
- Place the brisket inside the smoker, fat cap down, and smoke it for 3 hours. You can use mesquite bisquettes for this one.
- After 3 hours, take the brisket out, wrap it in foil and take it back into the smoker, increasing the temperature to 275°F (135°C). Cook it for another 3 hours or until it reaches the internal temperature of 204°F (96°C).
- Then, remove the foil and place it back on the smoker for another 30 minutes.
- Remove it from the smoker and let it rest for about 15 minutes before serving.