Yeah, ILivedinTexas, Smoked Brisket

This is hands-down the best way I have found to cook a brisket.

Yeah, I-Lived-in-Texas, Smoked Brisket Ingredients

• wood chips

• cup paprika

• cup white sugar

• cup ground cumin

• cup cayenne pepper

• cup brown sugar

• cup chili powder

• cup garlic powder

• cup onion powder

• cup kosher salt

• cup freshly cracked black pepper

• 10 pounds beef brisket, or more to taste

How to Make Yeah, I-Lived-in-Texas, Smoked Brisket

1. Soak wood chips in a bowl of water, 8 hours to overnight.

2. Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.

3. Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.

4. Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.

5. Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Yeah, I-Lived-in-Texas, Smoked Brisket Nutritions

• Calories: 227.7 calories

• Carbohydrate: 16.2 g

• Cholesterol: 57 mg

• Fat: 6.7 g

• Fiber: 2.6 g

• Protein: 26.6 g

• SaturatedFat: 2.4 g

• ServingSize:

• Sodium: 3009.8 mg

• Sugar: 8.9 g

• TransFat:

• UnsaturatedFat:

Yeah, I-Lived-in-Texas, Smoked Brisket Reviews

• The meat came out fanstastic The cooking time was spot on. Very tender. I would have given it five stars except if you follow the recipe to the letter, I found the meat incredibly spicy My wife is the spice lover in the family (eats jalepeno slices out of the jar) and she couldnt eat it right out of the smoker. I had to scrape off all the visible rub to make it edible for us. I will definitely cook this again, but I will use a quarter of the cayenne or I might try one brisket without the cayenne all together. With that said, if you love the heat, this recipe is perfect It would make an awesome spicy soft taco or wrap.

• Amazing

• Im fine with the rub and smoke time. Note, smoke will only get into the meat for 4-6 hours. Youre just adding bark after that. Before wrapping, add a can of beef broth. Pull at at temp of 198-204. Rest in a cooler with towels across the top of the tinfoiled brisket fir 2.5 -4 hours. Resting a brisket is a huge part of how juicy it will be.

• This was my first time to smoke or even cook brisket. The recipe was easy enough and my family loved it. My wife is especially sensitive to spicier foods but she had no complaints about it being too hot. I did follow the recipe. I used about a 12 lb brisket and had more than enough spice rub for the meat. I was only able to rub down the meat and refrigerate for 12 hrs instead of the recommended 24 hrs and my smoking time was also less by a couple of hours. I used pecan for my smoking wood. I will definitely use this again. Thanks for making me look good.

• Just a couple of suggestions... Dont soak the wood. Use chunks rather than chips and add additional chucks as needed for the first 4 hours. Lastly, dont use the Texas Crutch method to overcome the stall. Doing so may cause the bark to become soggy; instead, increase the temp to 300 or simply leave it at 220 and power through.

• I cut the cayenne pepper in 1/2 and used chipotle and it was still very hot. The next time I make it I will only use the chipotle and see how that works.

• Its just great

• I used a burboun smoked black pepper but used all other ingredients. By far the best smoked brisket going. This and a dark, heavy, smoky red and youre in heaven

• Second time Ive made came out real good but only did half of chili powder and used Hungarian paprika which has a kick to it smoked a 19lb brisket and didnt have any left overs would definitely do again might tweak recipe again to dial it in depending on crowd I cook for

• Made this yesterday and could not be happier. Also added oregano and dried mustard. Cooking time was a bit shorter since I used a 6.5lb brisket. Moist, tender and delicious

• It was great. The meat came out almost too tender, couldnt slice it because it fell apart

• I loved the rub. I used a smaller piece of meat so have lots left over for next time. Because my meat was smaller I should have adjusted the time. I felt it was a little dry. So I will monitor the time next time. Which is today.

• We made this recipe for our July 4th bbq and it was really simple and turned out great. Our first time using a new smoker and it couldnt have been better.

• I used my own home-made rub, onion powder, paprika, etc. and smoked for eight hours with pecan and hickory wood. It was great. I would refer this to anyone who wants to try smoking brisket in the Texas manner

• Tasted like the best BBQ restaurant brisket

• I followed the rub smoked it Amazing

• I followed the instructions to a T, except used half the cayenne pepper. Still was too overpowering. Will try a variant of this rub another time.

• This recipe worked out quite well. It was very easy to follow and the meat was delicious. Definitely a new family favorite

• Rub receipe is awesome if you like your meat on the red side smoke up to 150 to 155 meat internal temperature overall it was a success

• Love, love, LOVE this recipe Huge hit with everyone... however, I lessened the spice since we have a few in the family that dont like hot. This has become my go-to

• This had too much seasoning going on. it was good, but the seasoning quantity was overwhelming. Less is more.

• This is my third round with this recipe. I used prime cut the first time and choice cut the last two times. Both cuts turn out a very moist and delicious brisket. This last time; I cut most everything in the rub recipe, except the sugars and the salt, by 1/3. I do like the full heat, but others do not appreciate it as much. No matter; the end result has always been a very flavorful brisket that was complemented by all. Cutting the rub recipe really makes a such a difference for us that itll likely be our go to from now on.

• Was disappointed with the doneness (too well done, based on temps in the recipe) and not near enough "smoke". Rub was just OK as well.

• Turned out excellent however I stopped cooking at 170 degrees and was a little overdone should rap it at 150 and finish to 165

• I separate the point and the flat. Many BBQ champions do so and it gets all of the flat well smoked. The point for burnt ends. Plus I used to soak my wood chips. But again reading, many do not. I find the only difference is the rate they burn

• AMAZING

• Did this with a 7lb Brisket. Came out beautifully on the Cuisinart 4 in 1.

• Yummy

• It was easy to prepare and came out great, full of favor and oh so very moist and tender. I added 1 thing I also soaked in Red Wine .