Ingredients:

  • 1 (12-14 pound) beef brisket, point end preferred (5.4 - 6.4 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1/4 cup kosher salt (60 ml)
  • 1/4 cup coarse ground black pepper (60 ml)
  • 2 tablespoons granulated garlic (30 ml)
  • 2 tablespoons smoked paprika (30 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon cayenne pepper (5 ml) (optional, for extra heat)

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch (6 mm) of fat cap.
  2. Combine all dry rub ingredients in a bowl.
  3. Rub the brisket generously with olive oil, then coat thoroughly with the dry rub, ensuring all sides are covered.
  4. Preheat smoker to 225°F (107°C).
  5. Place the brisket in the smoker, fat side up. Maintain a consistent temperature of 225°F (107°C).
  6. Smoke for approximately 6-8 hours, or until the internal temperature reaches 165-170°F (74-77°C). Spritz with apple cider vinegar every 1-2 hours (optional).
  7. Wrap the brisket tightly in aluminum foil or butcher paper.
  8. Return the wrapped brisket to the smoker and continue cooking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). The brisket should be probe-tender (a thermometer should slide in with minimal resistance).
  9. Remove the brisket from the smoker and let it rest, still wrapped, for at least 1-2 hours (or longer, up to 4 hours in a cooler). This is crucial for tenderness.
  10. Unwrap the brisket and slice against the grain into 1/4-inch (6 mm) slices. Serve immediately.