Smoked Brisket

Trim excess fat from the brisket if desired.

Pat dry with paper towels.

Make the Rub

In a bowl, mix paprika, sugar, cumin, and cayenne pepper until well combined.

Rub generously all over the brisket, covering every side.

Prepare the Smoker

Soak wood chips in water for 30 minutes for better smoke.

Preheat your smoker to 225–250°F (107–121°C).

Smoke the Brisket

Place the brisket in the smoker, fat side up.

Smoke low and slow for 8–12 hours, or until internal temperature reaches 195–205°F (90–96°C) for tender, juicy meat.

Replenish wood chips as needed to maintain smoke throughout cooking.

Rest and Serve