Texas-Style Smoked Brisket

Instructions

1. 1

   Trim the beef brisket of any excess fat, leaving about 1/4 inch of fat to help keep the meat moist during the long smoking process.

2. 2

   In a bowl, mix together the paprika, coarse salt, garlic powder, onion powder, black pepper, sugar, dry mustard, and crushed bay leaf to create the dry rub.

3. 3

   Apply the dry rub generously onto both sides of the brisket, patting it in to adhere to the meat.

4. 4

   Prepare your smoker by filling it with wood chips and heating it to a steady 225-250 degrees Fahrenheit (107-121 degrees Celsius).

5. 5

   Once the smoker is at the right temperature, place the brisket fat side up on the grill grate and close the lid.

6. 6

   Smoke the brisket for about 1 to

7. 7

   5 hours per pound, maintaining the temperature between 225-250 degrees Fahrenheit. Add wood chips as needed to keep the smoke consistent.

8. 8

   After several hours of smoking, check the internal temperature of the brisket. It should reach an internal temperature of about 195-205 degrees Fahrenheit (90-96 degrees Celsius) for optimal tenderness.

9. 9

   During the last hour of smoking, you can baste the brisket with a mixture of apple cider vinegar and beef broth to keep it moist and add flavor.

10. 10

    Once the brisket has reached the desired internal temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat.

11. 11

    Slice the brisket against the grain into thin slices and serve.