Smoked Brisket


  • 1 beef brisket
  • 2 tbsp salt
  • 3 tbsp freshly cracked black pepper
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cayenne pepper
  • 2 tsp white sugar


  • Rub the salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes.
  • Make the rub by mixing together the sugar and all the remaining spices. Generously rub the spice mixture all over the brisket.
  • Set the smoker to 225F using mesquite wood. If you do not have mesquite, other wood will work fine as well.
  • Smoke the brisket, with the fat cap facing up, until it reaches an internal temperature of 195F.
  • Optional, but recommended step for a more tender brisket: Remove from the smoker, wrap with foil and then wrap with a towel. Place in a cooler and let rest for 60-90 minutes.
  • Slice and serve.