Longhorn Brisket

Experience the bold flavors of Texas with this Longhorn Brisket recipe. A perfect balance of spices and slow smoking results in a tender and mouthwatering brisket that's sure to impress.

Ingredients:

• 1 whole beef brisket 12-14 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper, coarsely ground
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 1 tablespoon chili powder
• Wood chunks or chips oak or hickory

Instructions:

Trim excess fat from the brisket, leaving about 1/4 inch

In a bowl, combine salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cayenne pepper, cumin, and chili powder to create the rub

Apply the rub evenly over the brisket, ensuring good coverage on all sides

Let it sit at room temperature for 30 minutes

Prepare your smoker with wood chunks or chips, bringing the temperature to 225F 107C

Place the brisket on the smoker grates, fat side up

Maintain a consistent temperature throughout the cooking process

Smoke the brisket for 1

5 hours per pound or until the internal temperature reaches 195-203F 90-95C

Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing against the grain

Serve and enjoy the flavorful Longhorn Brisket!