Ingredients:
1 beef brisket, 5-6 lbs
1 Tbsp kosher salt
1 Tbsp chili powder
2 tsp sugar
1 tsp pepper
1 tsp cumin
Directions:
1. Rinse brisket with cold water and pat dry. Combine all other ingredients and rub mixture all over brisket. Wrap brisket in plastic wrap and refrigerate for 4-8 hours (or overnight if you can). Remove brisket from refrigerator one hour before cooking. Heat smoker to 225 degrees F. Smoke until internal temperature reaches 203–205 degrees F, around 6 hours. Use a thermometer to monitor internal temperature. Once brisket hits 203–205 degrees F, remove from smoker and let rest at least 15 minutes before carving.