Smoked Brisket Southern Style

Rub the brisket with olive oil. In a small bowl, mix together the salt, black pepper, paprika, brown sugar, garlic powder, onion powder, chili powder, and cayenne if using. Coat the brisket evenly on all sides with the seasoning mixture, pressing it into the meat.

Preheat your smoker to 225°F, using hickory or oak wood for a traditional Southern flavor.

Place the brisket fat side up on the smoker grate. Smoke for about 6 hours, spritzing with beef broth or apple juice every hour after the first 2 hours to keep it moist.

When the internal temperature reaches about 165°F, wrap the brisket tightly in butcher paper or foil. Return it to the smoker and continue cooking until the internal temperature reaches 195°F to 203°F and the meat is tender.

Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour before slicing.