📖 Instructions

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat cap. This fat will render and keep the brisket moist during smoking. Pat the brisket dry with paper towels.
2. Make the Dry Rub: In a large bowl, combine the smoked paprika, dark brown sugar, garlic powder, onion powder, kosher salt, black pepper, cumin, chili powder, and cayenne pepper. Mix well to ensure all ingredients are evenly distributed.
3. Apply the Dry Rub: Generously rub the dry rub all over the brisket, ensuring it's fully coated. Use your hands to press the rub into the meat. Wrap the brisket tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat.
4. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips (hickory, mesquite, or oak work well) to the smoker box or as directed by your smoker's instructions.
5. Smoke the Brisket: Place the brisket directly on the smoker rack, fat-side up. Insert a meat thermometer into the thickest part of the brisket. Smoke for about 6-8 hours, or until the internal temperature reaches 165°F (74°C). Maintain a consistent temperature in the smoker and replenish wood chips as needed.
6. Make the Chipotle Glaze: While the brisket is smoking, prepare the chipotle glaze. In a saucepan, combine the chipotle peppers in adobo sauce, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, and garlic. Bring to a simmer over medium heat and cook for about 15-20 minutes, or until the glaze has thickened slightly. Stir occasionally to prevent sticking. Remove from heat and set aside.
7. Wrap the Brisket: Once the brisket reaches 165°F (74°C), remove it from the smoker. Place the brisket on a large sheet of heavy-duty aluminum foil or butcher paper. Pour about half of the chipotle glaze over the brisket, spreading it evenly with a brush or spoon. Wrap the brisket tightly, ensuring no steam can escape.
8. Continue Smoking: Return the wrapped brisket to the smoker and continue smoking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). The brisket should be very tender and probe easily with a thermometer or fork.
9. Rest the Brisket: Remove the wrapped brisket from the smoker and let it rest for at least 1 hour, or up to 3 hours, before slicing. This resting period is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket. If resting for longer than 1 hour, keep the brisket wrapped and place it in a cooler or insulated container.
10. Slice and Serve: Unwrap the brisket and discard the foil or butcher paper. Place the brisket on a cutting board and slice against the grain into 1/4-inch thick slices. Serve the sliced brisket with the remaining chipotle glaze on the side for dipping or drizzling. Enjoy with your favorite BBQ sides, such as coleslaw, potato salad, and baked beans.