When we gather we gather big with the Wasserburger/Kugler family! When we need something that can satisfy the whole team in one swoop we turn to an easy smoked brisket. This recipe was submitted by Jake, B7R's Parker, CO family dad and husband to Beef Boss Kelly, as part of our annual Recipe Swap 2021!
Bootheel 7 Ranch brisket - any size at room temperature
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons chili powder
1/3 cup kosher salt
1/3 cup coarse black pepper
Preheat the smoker to 225 degrees.
Mix all spice ingredients together and coat the brisket evenly.
Place the brisket, fat side up in the smoker. Cook brisket until it reaches an internal temperature of 160 degrees, about 5-6 hours.
Remove from the grill. Double wrap the meat in aluminum foil or butcher wrap.
Return the brisket wrapped to the smoker and cook until it reaches an internal temperature of 204 degrees, about 3-5 hours pending the size of the brisket. Note the brisket will start to slow down at 190 degrees.
Once finished, remove from the smoker, unwrap the foil and let the brisket rest for 30 minutes. Slice against the grain and serve.