Posted by Sarah Lloyd on


1Beef Brisket, 5-6 lbs

1 Tbsp Kosher Salt

1 Tbsp Chili Powder

2 Tsp Sugar

1 Tsp Pepper

1Tsp Cumin


  1. Rinse brisket with cold water and pat dry
  2. Combine all other ingredients and rub mixture all over brisket.
  3. Wrap brisket in plastic wrap and refrigerate for 4-8 hours (or overnight if you can).
  4. Remove brisket from the refrigerator one hour before cooking. 
  5. Heat smoker to 225 degrees F.
  6. Place brisket in an aluminum foil pan and smoke until internal temperature.
  7. Once brisket hits 203-205 degree F, remove from smoker and let rest at least 15 minutes before carving.



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  • It’s an internal temperature thing and not a timed thing.

    jbyron on
  • How many hours do you smoke it for?

    ray on

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