Smoked Beef Brisket

Ingredients:

  • 1 whole beef brisket (10-12 lbs)
  • Dry Rub
  • 1/4 cup brown sugar
  • 2 table spoons paprika
  • 1 table spoon garlic powder
  • 1 table spoon onion powder
  • 1 table spoon black pepper
  • 1 table spoon salt
  • 1 tea spoon cayenne pepper
  • 1 cup beef broth or water
  • CINNAGRILL® Premium Cinnamon Hardwood Pellets for smoking

Equipment Required:

  • Grill with a smoker attachment or setup for indirect cooking
  • CINNAGRILL® All Natural Cinnamon Fire Starter
  • Charcoal chimney (optional)
  • Grill thermometer
  • Tongs
  • Mixing bowl
  • Aluminum foil

Directions:

  • Prepare the Brisket:

Trim excess fat from the brisket, leaving a thin layer. Pat dry with paper towels.
In a bowl, mix together all dry rub ingredients. Rub the mixture evenly over the brisket. Wrap in plastic wrap and refrigerate overnight.

 

  • Prepare the Grill for Smoking:

Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for steady, long-lasting heat suitable for smoking.

Fill a smoker box with CINNAGRILL® Premium Cinnamon Hardwood Pellets for that extra wood-fired flavor.

Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and optionally, a charcoal chimney.

 

  • Smoke the Brisket:

Place the brisket on the grill over indirect heat.

Maintain a temperature of 225°F (107°C) using a grill thermometer.

Smoke for 10-12 hours, adding more charcoal and pellets as needed to maintain smoke and heat levels.

Pour beef broth or water into a drip pan under the brisket to keep it moist.

 

  • Rest and Serve:

Remove the brisket from the grill when the internal temperature reaches 200°F (93°C) in the thickest part.

Wrap in foil and let it rest for at least 1 hour before slicing against the grain and serving.