Ingredients

• 1 1/2 tablespoon chili powder
• 1 1/2 tablespoons dark brown sugar
• 3/4 tablespoon garlic powder
• 3/4 tablespoon onion powder
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons cumin
• kosher salt coarsley ground black pepper
• 6 pound beef brisket, trimmed
• 1 cup apple juice

Directions

For the brisket: In a small bowl, combine the chili powder, brown sugar, garlic powder, onion powder, cayenne and cumin, 1 1/2 tablespoons salt and 1 1/2 tablespoons pepper. Rub the dry mixture all over the brisket and then tightly wrap it in plastic wrap. Refrigerate at least 6 hours or overnight.

Unwrap the brisket and let it come to room temperature while you set up the smoker. Prepare a smoker with charcoal and soaked wood chips according to the manufacturer’s instructions. Heat it to 190 to 225 degrees F. Place a disposable loaf pan filled with the apple juice and some water inside of the smoker to help maintain a moist environment. Place the room-temperature brisket off of the direct heat, close the lid, and cook, regularly checking the fire and adding additional chips if needed. Do not move or poke the meat with a fork except to check the internal temperature. Cook until the meat is tender and an instant-read thermometer inserted into the center of the brisket registers an internal temperature of 180 to 185 degrees F, 4 to 5 hours.

Remove the brisket from the smoker and let rest for 30 minutes before slicing and serving with barbecue sauce.

Ingredients

• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 cups ketchup
• 1 1/2 cups apple cider vinegar
• 1 teaspoon Worcestershire sauce
• kosher salt

Directions