Smoked Brisket

Ingredients

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Main
- Apple Juice
- Water
- 10 1/2 pounds beef brisket
- 3 tablespoons chili powder
- 3 tablespoons coarse black pepper
- 1/4 cup packed light brown sugar
- 1/2 cup paprika
- 3 tablespoons salt

Instructions

01

Using a sharp knife, trim the fat from the brisket leaving an even, thin layer on the top.
02

In a medium bowl, combine paprika, light brown sugar, Chili powder, salt and pepper and mix well to make rub seasoning. Using your hands, or a shaker, generously apply rub all over.
03

Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
04

When setting up the grill, add wood chips/chunks to charcoal and add Smokin’ Stone with an aluminum pan on top. Pour apple juice and water into pan, about halfway full. Place a temperature probe at grate level and heat grill to 220°F.
05

Place brisket on grates, fat side up, and allow to smoke for 5 hours. After 5 hours, wrap brisket in butcher paper and return to grill at 220°F. Brisket is done when internal temperature reaches 195°F. Allow brisket to rest for 1 hour.
06

Slice, serve and enjoy!