Smoked Brisket

Ingredients

• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• 1 brisket (5-7 pounds, preferably USDA Choice or higher)
• 1 cup beef broth or stock
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• BBQ sauce (homemade or store-bought) for serving
• Chopped parsley or green onions for garnish

Instructions

1. Trim excess fat from the brisket, leaving about 1/4 inch of fat on the top.
2. In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
3. Generously rub the spice mixture all over the brisket. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
4. Preheat your smoker to 225°F (107°C) using wood chips like hickory or oak.
5. Place the brisket in the smoker, fat side up. Smoke until the internal temperature reaches 195-205°F (90-96°C).
6. Once the brisket reaches 160°F (71°C), wrap it tightly in butcher paper or aluminum foil.
7. Continue to smoke until the desired final temperature is reached. Let it rest for at least 30 minutes before slicing.
8. Slice against the grain into thick pieces and serve with BBQ sauce and accompaniments.