Method
- 01
Remove your brisket from refrigeration and bring it to room temperature for 1 hour before smoking.
- 02
Trim the fat cap of your brisket to 1/4 inch, leaving enough for protection during smoking.
- 03
Combine your salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl. Massage the dry rub evenly over all sides of your brisket.
- 04
Prepare your smoker to 225°F using oak or hickory chips. Ensure the water pan is filled to prevent flare-ups.
- 05
Place your brisket fat-side up on the smoker grates, away from direct heat. Insert a meat thermometer into the thickest part of the flat.
- 06
Smoke for 3 hours, maintaining 225°F temperature and replenishing smoke chips every 45 minutes.
- 07
Prepare a spray bottle with one part apple cider vinegar and one part beef broth. After 3 hours, spray your brisket thoroughly.
- 08
Continue smoking and spraying every 30 minutes until your brisket reaches an internal temperature of 195–203°F in the thickest part, about 4–5 more hours. The bark should be dark and charred.
- 09
Remove your brisket from the smoker and wrap it loosely in butcher paper. Let it rest for 20 minutes before slicing.
- 10
While the brisket rests, prepare your grill to medium-high heat (about 400°F).
- 11
Brush your corn on the cob with melted butter and place on the grill grates. Turn every 2 minutes to achieve even charring on all sides.
- 12
Unwrap your brisket and slice half of it into 1/2-inch-thick slices against the grain. Pull and shred the remaining half with two forks into tender strands.
- 13
Plate your sliced and pulled brisket, place the grilled corn alongside, and garnish with fresh cilantro. Serve with lime wedges.
- 14
Crack open your favorite cold summer beer and enjoy with the brisket and corn.
