Hickory Smoked Brisket

“17 hours in the smoker, 2 hours rest and 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!

Rub, Equal Parts:

• Salt

• Cumin

• Spanish Paprika

• Black Pepper

• Hickory wood

225 °F