Ingredients:

  • 4-5 lb (1.8-2.3 kg) fatty brisket, preferably USDA Choice or higher
  • 1 tablespoon (15 g) kosher salt
  • 1 tablespoon (15 g) black pepper
  • 2 tablespoons (30 g) smoked paprika
  • 1 tablespoon (15 g) garlic powder
  • 1 tablespoon (15 g) onion powder
  • 1 teaspoon (5 g) cayenne pepper (adjust for heat preference)
  • 1/2 teaspoon (2.5 g) ground cumin
  • 1/2 teaspoon (2.5 g) ground mustard
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1/4 cup (60 g) brown sugar

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch for flavor and moisture. Pat brisket dry with paper towels.
  2. In a bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, ground cumin, and ground mustard. Rub the spice mixture evenly over the brisket.
  3. In a separate bowl, combine apple cider vinegar, Worcestershire sauce, and brown sugar. Place brisket in a large resealable bag and pour over marinade. Seal and refrigerate for 1 hour or overnight.
  4. Preheat smoker or grill to 225°F (107°C) using preferred wood chips (hickory or mesquite recommended).
  5. Place brisket on the smoker or grill grates, fat side up. Close the lid and smoke for 6-8 hours, checking periodically.
  6. Use a meat thermometer to check for an internal temperature of 195°F (90°C) for optimal tenderness.
  7. Remove brisket from smoker and wrap in aluminum foil. Let it rest for at least 30 minutes before slicing.
  8. Slice against the grain and serve with your favorite sides.