📖 Instructions

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat cap. This will help keep the brisket moist during smoking.
2. Season the Brisket: In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and cumin. Generously rub the mixture all over the brisket, ensuring it's evenly coated.
3. Smoke the Brisket: Preheat your smoker to 225°F (107°C). Place the brisket in the smoker, fat side up. Smoke for about 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). Use a meat thermometer to check the temperature.
4. Wrap the Brisket: Once the brisket reaches the desired temperature, remove it from the smoker. Wrap it tightly in butcher paper or aluminum foil. This helps to retain moisture and further tenderize the meat.
5. Continue Smoking: Return the wrapped brisket to the smoker and continue smoking for another 2-4 hours, or until it's probe-tender. A probe-tender brisket should feel like inserting a knife into soft butter.
6. Rest the Brisket: Remove the brisket from the smoker and let it rest, still wrapped, for at least 1-2 hours. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender brisket.
7. Prepare the Guasacaca: While the brisket is resting, prepare the guasacaca. In a food processor or blender, combine avocado, cilantro, onion, green bell pepper, garlic, lime juice, olive oil, water, salt, and black pepper. Blend until smooth. Add more water if needed to reach desired consistency.
8. Warm the Arepas: Heat a grill pan or comal over medium heat. Grill the arepas for about 2-3 minutes per side, or until they are golden brown and slightly crispy.
9. Assemble the Arepas: Slice the smoked brisket against the grain into thin slices. Open each arepa and fill it with sliced brisket and a generous dollop of guasacaca.
10. Serve: Serve the smoked brisket arepas immediately. Garnish with extra cilantro or a lime wedge, if desired. Enjoy every single bite!