There’s nothing that quite beats a slow smoked piece of lean brisket covered in caramelized spices and hickory smoked. Why do we love smoked meats so much? It’s the same reason we love sitting around the campfire, the smell of smoke tantalizes our senses and makes us think of barbecues and campfires past. Check out our smoked brisket recipe; it’s what some people would call “Dadgum good,” and that’s all there is to it.
What You’ll Need
- ½ cup paprika
- 4 tablespoons garlic powder
- 4 tablespoons onion powder
- 2 ½ tablespoons dried oregano
- 2 ½ tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 beef brisket (about 5 pounds)
- Dry Rub: In a medium bowl, combine paprika through cayenne pepper.
- Add hickory wood chips and preheat smoker to 250° F.
- Coat beef brisket evenly with dry rub mixture. Place brisket on middle rack of smoker and smoke for 3 to 5 hours or until internal temperature reaches 180° F. Check internal temperature halfway through smoking.