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In a bowl, combine the paprika, white sugar, ground cumin, and cayenne pepper. Stir until evenly mixed. This will be your flavor-packed rub.
Prepare the Brisket:
Pat the brisket dry using paper towels. Apply the rub generously all over the brisket, massaging it in for an even coating.
Prepare the Smoker:
Soak the wood chips in water for at least 30 minutes. Place them into your smoker according to the manufacturer’s instructions, and set the smoker to 225°F (107°C).
Smoke the Brisket:
Place the brisket in the smoker fat side up. Smoke for about 1 to 1.5 hours per pound of meat, maintaining a consistent temperature of 225°F (107°C).
Check for Doneness:
The brisket is done when it reaches an internal temperature of 190°F (88°C). It should be tender and ready to slice. Let it rest for 10-15 minutes before cutting into it.
Serve:
Slice the brisket against the grain and serve hot. It’s great with sides like coleslaw, mashed potatoes, or grilled vegetables.
Serving and Storage Tips:
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