PREPARATION
Preheat oven or smoker to 225 F.
Place a wire rack on a parchment-paper-lined sheet tray. Add all dry ingredients in a mixing bowl. Mix thoroughly to incorporate all ingredients evenly. Place the brisket on the wire rack fat side up. Rub brisket evenly with the spice rub incorporating the entire spice mixture onto brisket.
Place brisket in a smoker or oven and slow roast or smoke for 14 to 16 hours.
After the brisket has smoked 14 to 16 hours, remove from oven or smoker and let rest for 15-20 minutes before slicing.
Yields approximately 36 four-ounce portions.
This recipe can also be prepared without a smoker, using a slow roasting method. Regular paprika may be used in place of smoked paprika if using a smoker.
"beef" - Google News
December 18, 2019 at 05:20AM
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Devour the Competition: Smoked beef brisket - PhiladelphiaEagles.com
"beef" - Google News
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