Smoked Brisket Recipe



8-10 lb brisket
2 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp brown sugar
2 Tbsp salt
2 Tbsp black pepper
1 Tbsp cayenne pepper
1 Tbsp cumin
1 Tbsp red pepper flakes
Dijon mustard
Worcestershire sauce
5 oz apple juice


  1. Preheat smoker to 110°C.
  2. Blend all dry ingredients together.
  3. Trim fat off the top of the brisket.
  4. Coat both sides of brisket with Dijon mustard and Worcestershire sauce.
  5. Layer the dry rub on both sides of the brisket.
  6. Place brisket in smoker for 8 hours or until the internal temp reaches 70°C.
  7. Wrap brisket in aluminium foil twice. Add the apple juice in with the brisket, then seal the foil.
  8. Place brisket back in the smoker for another 4 hours or until the internal temp is 88-90°C.
  9. Allow the brisket to rest for about an hour or two. Slice and enjoy!

Get recipes & tips delivered to your inbox