⏳ Yield & Time

Yield: 8-10 servings

Preparation Time: 15 minutes

Cook Time: 720 minutes

Total Time: 735 minutes

🍽 Ingredients

• 4-5 lbs Brisket
• 1/2 cup Bourbon
• 1/4 cup Brown Sugar
• 2 tbsp Paprika
• 2 tbsp Garlic Powder
• 2 tbsp Onion Powder
• 1 tbsp Black Pepper
• 1 tsp Cayenne Pepper
• 1/2 cup Apple Cider Vinegar
• 1 cup Wood Chips (Hickory or Mesquite)

📖 Instructions

1. Prep the brisket: Trim excess fat from the brisket, leaving about 1/4 inch. I like to leave a little extra fat on, it adds flavor! Season generously with your favorite rub—I use a blend of brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Rub it in good! You want to massage that rub into the meat, ok?
2. Prepare the smoker: Preheat your smoker to 225°F (107°C) using your preferred method. If you’re using wood chips, soak them in water for at least 30 minutes before adding them to your smoker. This helps them smolder instead of burning up too quickly.
3. Smoke the brisket: Place the brisket fat-side up on the smoker grates. Maintain a consistent temperature of 225°F (107°C) throughout the cook. Spray the brisket with apple cider vinegar every hour or so, to keep it moist. This is where patience comes in; don't rush it!
4. The stall: After a few hours, you'll likely hit what pitmasters call 'the stall.' This is when the internal temperature of the brisket plateaus. This is totally normal! Just keep on smoking!
5. Wrap it up: Once the brisket reaches an internal temperature of 160-165°F (71-74°C), it's time to wrap it. I prefer butcher paper but heavy-duty aluminum foil works great too. Wrap it tightly to help it through the stall.
6. Continue smoking: Continue smoking the brisket until it reaches an internal temperature of 200-205°F (93-96°C). The time it takes to reach this point will depend on the size of your brisket, but it's typically around 12-16 hours. Patience is key here. I always put on some good music to pass the time.
7. Rest and slice: Once your brisket hits that magical temp, take it off the smoker. Wrap it in a clean towel and place it in a cooler to rest for at least 1 hour—preferably longer. This allows the juices to redistribute, resulting in a more tender brisket. After resting, slice it against the grain for maximum tenderness. Mmm, juicy!

📝 Notes

• Adjust cooking time based on the size of the brisket. Use a meat thermometer for accuracy!
• Don't be afraid to experiment with different rubs and wood chips!
• For extra flavor, you can add a few sprigs of rosemary or thyme to the smoker.
• Oh, and please, for the love of all that is holy, use a good quality bourbon!