Real Recipes From Real Home Cooks ®

smoked brisket

(1 rating)
Recipe by
Corinne Mihelic
Charleston, WV

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 rating)
yield 8 -12
prep time 1 Hr
cook time 6 Hr

Ingredients For smoked brisket

  • 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

How To Make smoked brisket

  • 1
    Get 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.
  • 2
    Rub Recipe Ingredients 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
  • 3
    Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
  • 4
    Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
  • 5
    Wash the brisket, then lay it with fat side up. Score it on the diagonal.
  • 6
    Rub 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.
  • 7
    Place 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.

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