Dry Rub Smoked Brisket

Ingredients

• Brown sugar

  ¼ cup packed or 55g

• Paprika

  Spices

  2 tbsp or 14g

• Salt

  Table

  2 tbsp or 36g

• Garlic powder

  Spices

  1 tbsp or 10g

• Chili powder

  Spices

  1 tbsp or 8g

• Pepper

  Spices, black

  1 tsp or 2g

• Onion powder

  Spices

  1 tsp or 2g

• Chili

  No beans, canned entree

  50g

• Brisket

  Corned Beef with Juices - Wegmans

  100g

Directions

1. Preparing the Meat and Rub
2. Combine ingredients in a bowl and mix together.
3. Apply rub over brisket, ensuring that you cover all of it completely.
4. Cover and place in the fridge and let sit overnight.
5. Smoking the Brisket
6. Start your smoker using either hickory or mesquite bricks (or your favourites). Bring the smoker up to 225 degrees farenheit.
7. Wait until smoker starts producing smoke and then place the brisket into the smoker.
8. Smoke for approximately 6 hours or until done (see safe temperatures in post).
9. Remove from smoker, cover and let sit while preparing the rest of your meal (approximately 10-15 minutes).
10. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/dry-rub-smoked-brisket-recipe/)

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