Smoked Brisket

Ingredients

• 11 kg beef brisket(1000g)
• 22 tablespoon kosher salt(36g)
• 32 tablespoon black pepper(12g)
• 41 tablespoon paprika(7g)
• 51 tablespoon garlic powder(9g)
• 61 tablespoon onion powder(7g)

Instructions

1. 1Trim excess fat from the brisket, leaving about 1/4 inch of fat cap.
2. 2Mix kosher salt, black pepper, paprika, garlic powder, and onion powder to make a dry rub.
3. 3Rub the spice mixture evenly over the entire brisket.
4. 4Preheat your smoker to 110°C (230°F).
5. 5Place the brisket in the smoker, fat side up.
6. 6Smoke the brisket for 8-12 hours, or until the internal temperature reaches 93°C (200°F).
7. 7Let the brisket rest for at least 30 minutes before slicing against the grain and serving.