Nitrate & Nitrite Free Herb-Rubbed Texas-Style Smoked Brisket
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Learn more →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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