Herb-Rubbed Texas-Style Smoked Brisket

Total time14 hr 20 min

Prep time20 min

Cook time13 hr

4.7

(22)

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Ingredients

10 servings

For the brisket

1 whole packer brisket (12–14 lb), fat cap trimmed to ¼ inch

For the rub

3 tbsp coarse kosher salt
3 tbsp coarsely ground black pepper
1 tbsp smoked paprika
1 tsp mustard powder
1 tsp cayenne pepper (optional)
2 tbsp garlic-infused oil

For the spritz

1 cup apple cider vinegar
1 cup water

Instructions

1
Remove the brisket from the refrigerator 45–60 minutes before smoking to take the chill off. In a small bowl, stir together the kosher salt, black pepper, smoked paprika, mustard powder, and cayenne (if using). Brush the garlic-infused oil evenly over all surfaces of the brisket, then coat generously and evenly with the spice rub, pressing it in with your hands.
2
Prepare your smoker to run at 225–250°F (107–121°C) using oak, hickory, or a combination of both. Fill the water pan if your smoker has one.

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