Smoked Brisket

 Ingredients:

- Wood chips

- ¼ cup paprika

- ¼ cup white sugar

- ¼ cup ground cumin

- ¼ cup cayenne pepper

- ¼ cup brown sugar

- ¼ cup chili powder

- ¼ cup garlic powder

- ¼ cup onion powder

- ¼ cup kosher salt

- ¼ cup freshly cracked black pepper

- 10 pounds beef brisket, or more to taste

Instructions:

1. Soak wood chips in a bowl of water for 8 hours to overnight.

2. Preheat smoker to between 220°F (104°C) and 230°F (110°C). Drain wood chips and place them in the smoker.

3. In a bowl, mix together paprika, white sugar, ground cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, kosher salt, and black pepper to create a rub.

4. Rub the brisket generously with the spice mixture, covering all sides.

5. Place the brisket in the preheated smoker and smoke until it reaches an internal temperature of 165°F (74°C), about 12 1/2 hours.

6. Once the brisket reaches 165°F (74°C), wrap it tightly in butcher paper or heavy-duty aluminum foil.

7. Return the wrapped brisket to the smoker and continue smoking until it reaches an internal temperature of 185°F (85°C), about 1 more hour.

8. Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing and serving.

Enjoy your delicious smoked brisket!