Ingredients
- 1 whole beef brisket (10–12 lbs)
- 2 tablespoons kosher salt (or 1 tablespoon + 1 teaspoon table salt)
- 2 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon brown sugar
-
1 teaspoon onion powder
Spritz:
- 1 cup apple juice
- 1/4 cup orange juice
- 1 tablespoon apple cider vinegar
Optional Glaze:
- 1/2 cup BBQ sauce
- 2 tablespoons orange marmalade
- 1 tablespoon honey
Instructions
Trim excess fat from the brisket leaving about 1/4 inch of fat cap, mix all the dry seasonings together and coat the brisket generously on all sides, then refrigerate uncovered for at least 8 hours or overnight.
Preheat your smoker to 225°F and use oak or hickory wood, placing the brisket fat side up and smoking until the internal temperature reaches 165°F (about 6–8 hours) while lightly spritzing every hour after the first 3 hours, then wrap the brisket tightly in butcher paper or aluminum foil and continue cooking until it reaches 200–203°F and feels probe tender (about 4–6 more hours).
Optionally brush with the glaze during the last 20 minutes of cooking, remove from the smoker and let it rest wrapped for at least 1–2 hours before slicing against the grain into 1/4 inch slices and serving.
Florida Tip
- Add a small chunk of orange or citrus wood to your smoker during the first few hours of cooking — it gives the brisket a subtle, slightly sweet citrus smoke that adds a true Florida touch without overpowering the beef.