Yeah, I-Lived-in-Texas Smoked Brisket

Name: Yeah, I-Lived-in-Texas Smoked Brisket
Prep time: 15 min
Cook time: 13 h 30 min
Total time: 13 h 45 min
Yield: 16 servings
Cuisine: Southern Recipes, Tex-Mex, American
Ingredients: 10 lb Beef; 0.25 cup Black Pepper; 0.25 cup Brown Sugar; 0.25 cup Cayenne Pepper; 0.25 cup Chili Powder; 0.25 cup Corn Chips; 0.25 cup Garlic Powder; 0.25 cup Ground Cumin; 0.25 cup Onion Powder; 0.25 cup Paprika; 0.25 cup Salt; 0.25 cup Sugar

Dinner 🍽️Lunch 🥪 Southern Recipes 🇺🇸Tex-Mex 🇺🇸🇲🇽American High-Protein 💪Carnivore 🥩Comfort-Food

Yeah, I-Lived-in-Texas Smoked Brisket layers a bold, pepper-forward bark over rich, buttery beef that turns tender during a long, low smoke. Sweet heat from brown sugar and cayenne balances deep chili and cumin notes, perfect for weekend cookouts or game-day platters. Serve sliced or chopped with simple sides to let the smoke and spice shine.

Prep15 mins
Cook13 hrs 30 mins
Serves16
DifficultyHard

1

Gather the ingredients.
2

Soak the wood chips in a bowl of water for 8 hours to overnight.
3

Combine paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
4

Preheat the smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain the wood chips and place them in the smoker.
5

Smoke the brisket in the preheated smoker until it reaches an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil and return it to the smoker.
6

Editor's Note:
7

Continue smoking the brisket until it reaches an internal temperature of 185 degrees F (85 degrees C), about 1 hour more. The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.