Smoked Beef

Ingredients:

• 1 whole beef brisket (10-14 lbs)
• ¼ cup kosher salt
• ¼ cup black pepper
• 2 tbsp garlic powder (optional)
• 2 tbsp onion powder (optional)
• 2 tbsp paprika (optional)
• Yellow mustard or olive oil (as a binder)
• ½ cup beef broth (for spritzing)

Instructions:

1. Prepare the Brisket

• Trim excess fat, leaving about ¼ inch for moisture.
• Rub mustard or olive oil over the brisket (this helps the seasoning stick).
• Mix salt, pepper, and optional spices, then coat the brisket evenly.

2. Preheat the Smoker

• Heat the smoker to 225°F (107°C). Use post oak, hickory, or mesquite wood for authentic flavor.

3. Smoke the Brisket (First Phase)

• Place the brisket fat side up in the smoker.
• Smoke for 6-8 hours, spritzing with beef broth every hour after the first 3 hours.
• The internal temperature should reach 165°F (74°C).

4. Wrap and Continue Smoking

• Wrap the brisket tightly in butcher paper (preferred) or foil.
• Return to the smoker and cook until the internal temperature reaches 200-205°F (93-96°C) (about 4-6 more hours).

5. Rest the Brisket

• Remove from the smoker and let it rest in a cooler or on a counter for at least 1 hour (preferably 2-3 hours) before slicing.

6. Slice & Serve

• Slice against the grain and serve with BBQ sauce, pickles, and white bread.