• Prepare smoker according to manufacturer's instructions. Place 2 cups wood chunks on coals. Maintain temp of 275° to 300° for 15 to 20 min.

  • Stir together spices and rub evenly over brisket, pressing so it adheres. Place brisket fatty side up in smoker. Close lid and smoke until a “bark” starts to form on meat surface, 4 to 6 hr, adding wood chips 2 cups at a time as necessary. (The meat's surface will be very dark and shift from looking moist to appearing drier.)

  • Carefully remove brisket from smoker (it will be hot), wrap loosely in parchment and return to smoker. Smoke until temp in center of brisket reaches 200° to 205°, 3 to 4 hr. (Check temp every hour.)

  • Transfer brisket to a cutting board; let rest 20 to 30 min. Thinly slice across the grain.

Nutrition Facts

863 calories; 65 g total fat; 26 g saturated fat; 2396 mg sodium. 2 g carbohydrates; 1 g fiber; 0 g sugar; 63 g protein;