Ingredients

wood chips

¼ cup paprika

¼ cup white sugar

¼ cup ground cumin

¼ cup cayenne pepper

¼ cup brown sugar

¼ cup chili powder

¼ cup garlic powder

¼ cup onion powder

¼ cup kosher salt

¼ cup freshly cracked black pepper

10 pounds beef brisket, or more to taste

Instructions

Step1: Soak wood chips in a bowl of water, 8 hours to overnight.

Step2: Soak wood chips in a bowl of water, 8 hours to overnight.

Step3: Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.

Step4: Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.

Step5: Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.