Smoked Beef Brisket

Smoked Beef Brisket

Ingredients:
sugars, brown
salt, table
spices, paprika
spices, garlic powder
spices, onion powder
spices, cumin seed
beef, grass-fed, ground, raw

Directions:
Mix dry ingredients well in a bowl
Prepare brisket by trimming the fat cap down to around 1/4 inch.
Don't go thinner, thicker is fine.
Coat the brisket with dry rub and rub in.
The whole brisket should have a brown red color when done.
Wrap brisket in plastic wrap and refrigerate for 24 hours.
Prepare your smoker for a long, 'low and slow' cook.
I cook my brisket at 215F for 16 hours, and always make sure the water pan has ample water.
I use hickory for my smoke
Smoke it!
It's done when the internal temperature is 190-200 degrees.
When smoking the temperature will get into the 160's quickly but don't worry, it will stay there for hours as the fat and connective tissue renders.
This is the magic of low and slow.
Remove from smoker and immediately wrap in aluminum foil and place in a cooler to rest for 2 hours
Remove from cooler, unwrap and slice against the grain.
Enjoy!