Smoked Brisket

Corinne Mihelic


I got into smoking meat a couple of years ago, and just love it! Due to my disabilities, I have not been able to cook much, but the last few days I have gotten back into it slowly. I bought a new Cajun Injector Electric Smoker to make things easier for me. This Brisket was to die for! Delicious, juicy, moist, and as tender as it comes! Enjoy :)

★★★★★ 1 vote
1 Hr
6 Hr


8 lb
beef brisket
1/2 c
pecan wood chips or pellets (use 1/4 cup every 3 hrs.)
apple juice
Rub Recipe
see below


1Get you're smoker going, heat to 225 degrees. Maintain this temp throughout entire time. Add wood chips. Place apple juice in water pan, fill it up and keep it full.
2Rub Recipe


1 Cup Dark Brown Sugar
1/2 Cup Paprika
2-1/2 TBS Course (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt
3Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
4Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
5Wash the brisket, then lay it with fat side up. Score it on the diagonal.
6Rub brisket with prepared yellow mustard, then coat the meat with the rub. Wait 10 minutes, then turn it over so the meaty side is up. Repeat the mustard/rub step.
7Place in smoker, fat side up at 225 degrees for about 6-7 hours. You're aiming for the internal meat temp to be 180 degrees. Remove, cover with foil and let rest for about 20 minutes.

About this Recipe

Course/Dish: Beef