Smoked Texas-Style Beef Brisket

Ingredients
1 whole beef brisket, about 10–12 lb
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp Worcestershire sauce
2 cups beef broth
½ cup apple cider vinegar
Wood chunks or pellets for smoking
Preparation
Trim the brisket:
Trim the thick layer of excess fat, leaving about ¼ inch of fat on top. Remove any hard pieces of fat.
Season the meat:
Pat the brisket dry with paper towels. Lightly coat it with Worcestershire sauce, then generously season all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Prepare the smoker:
Preheat your smoker to 225°F (107°C). Use oak, hickory, or another mild BBQ wood for a deep smoky flavor.
Smoke the brisket:
Place the brisket in the smoker with the fat side facing up. Smoke slowly until the internal temperature reaches around 165°F (74°C). This can take several hours depending on the size of the brisket.
Wrap it:
Wrap the brisket tightly in butcher paper or aluminum foil. Add a small amount of beef broth before sealing it.
Continue cooking:
Return the wrapped brisket to the smoker and continue cooking until it becomes extremely tender, usually around 195–205°F (90–96°C) internally. The most important test is that a probe slides into the meat with very little resistance.
Rest the brisket:
Remove it from the smoker and let it rest, still wrapped, for at least 1 hour. This allows the juices to redistribute and keeps the meat moist.
Slice:
Place the brisket on a large wooden cutting board. Using a sharp knife, slice it against the grain into thick, juicy slices. Pull a few pieces apart with BBQ tongs to show how tender the meat is.
Serving
Serve the smoked brisket hot with your favorite American BBQ sides, such as mac and cheese, coleslaw, baked beans, cornbread, or potato salad.
Pro tip: The secret to great brisket is low temperature, plenty of time, good smoke, and a long resting period.