Texas Style Smoked Beef Brisket

Prepare the brisket by trimming excess fat, leaving about 1/4 inch for flavor.

In a bowl, mix together the coarse kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create the dry rub.

Generously apply the dry rub all over the brisket, covering it completely. Let it rest at room temperature for about an hour.

Preheat your smoker to 110-120°C (225-250°F) and add soaked wood chips to the smoker box or directly onto the coals.

Place the brisket in the smoker, fat side up, and smoke for about 1.5 hours per kg, or until the internal temperature reaches 90°C (195°F).

During the smoking process, spritz the brisket with apple cider vinegar every hour to keep it moist.

Once the brisket reaches the desired temperature, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil.

Let the wrapped brisket rest for at least 30 minutes before slicing to allow the juices to redistribute.

Slice against the grain and serve with your favorite sides.