INGREDIENTS
Equal Parts:
- Salt
-
Cumin
-
Spanish Paprika
-
Black Pepper
-
Hickory wood
DIRECTIONS
Set temperature to 225 °F.
Smoke for 17 hours in the smoker, and let it rest for 2 hours.
We have a brisket!
Note: Wrap up your smoked brisket and place it in a cooler or oven for an hour or two. That helps break down the brisket and it will be nice and tender!
