12 HRS 15 MINS
Time to Cook
Step 1Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
Step 2Combine garlic, paprika, pepper and salt in small bowl. Sprinkle and press evenly into beef Brisket on all sides and edges.
Step 3Insert ovenproof meat thermometer so tip is centered in thickest part of brisket, not resting in fat. Place brisket on rack in smoker according to manufacturer's instructions. Set timer for 12 hours depending on desired smoke flavor.
Step 4Carefully remove brisket from smoker after 10-1/2 to 11 hours or when temperature reaches 195°F for brisket that slices easily. For brisket that can be shredded or chunked, carefully remove it from smoker at 12 hours or when temperature reaches 205°F.
Nutrition information per serving, 3 ounces cooked beef: 256 Calories; 150.3 Calories from fat; 16.7g Total Fat (6.4 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 7.4 g Monounsaturated Fat;) 79 mg Cholesterol; 536 mg Sodium; 1.9 g Total Carbohydrate; 0.4 g Dietary Fiber; 23.2 g Protein; 0 mg Calcium; 2.4 mg Iron; 254 mg Potassium; 0.2 mg Riboflavin; 2.9 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 192 mg Phosphorus; 5.1 mg Zinc; 20.2 mcg Selenium; 87.9 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Niacin, Vitamin B6, Phosphorus, and Choline.
Filed Under:Pot Roast / Comfort Foods