Updated: Mar 22
Prep Time - 1hr
Cure Time - 24hrs
Cook Time - 12hrs
Kosher Salt - 1/3 cup
Brown Sugar - 1/4 cup (packed)
Garlic Powder - 1 tablespoon
Black Pepper - 2 teaspoons
Smoked Paprika - 1 tablespoon
Cumin - 2 teaspoons
Depending on the size of your brisket, you may want to double or triple the ingredients. I typically do a 12 - 17lb brisket and I always double it. If you want a more powerful flavor, you can double or triple it as well.
Mix all the ingredients in a bowl. Make sure that you get all the brown sugar clumps worked out of it. Really get your hands in there and make a fine mix.
Before you add you rub, make sure to trim your brisket. I am not a trimming expert, so if you're not sure, google it. There are a ton of great articles out there.
Apply your rub generously to both sides and rub it into the meat. After you have your rub on, you need to wrap it with: saran wrap, aluminum foil, or butcher paper. Place your wrapped meat on a cookie sheet and put it in the refrigerator for 24 hours.
When you are ready to start smoking, heat your smoker to 225 degrees. When it reaches temperature, unwrap your brisket and place it on the smoker. Now there are a lot of theories on which side to smoke your meat on. I tend to do it with the fat side down so my rub doesn't come off as the fat melts. There is a good article located here. Take a look and decide what works best for you.
At this point we are going to let the brisket smoke for 5 - 7 hours. The key thing we are looking for is that the temperature in the middle of the large end of the meat is at 190 degrees. When you hit that temperature, take your brisket off the smoker and wrap it tightly in aluminum foil. I usually turn the brisket over when I put it back on. Leave the temperature at 225 degrees. We are going to cook it for an additional 3 - 4 hours.
When the temperature reaches 205 degrees we are going to take the brisket off the grill and leave it wrapped for at least 30 mins. If you are going to take it somewhere else to serve it than where you cooked it, wrap it in a towel and put it in a cooler. Use a towel that can be thrown away. Your washing machine will thank you for it.
When you're ready to cut, cut with the grain and server. Enjoy!