Season a beef brisket with a dry rub of salt, black pepper, garlic powder, onion powder, and paprika. Smoke it low and slow for several hours until it reaches an internal temperature of 195-205°F.
- Preheat your smoker to 225°F.
- Trim the excess fat from the brisket and season it with a dry rub of salt, black pepper, garlic powder, onion powder, and paprika.
- Place the brisket in the smoker and smoke it for 1.5-2 hours per pound, or until it reaches an internal temperature of 195-205°F.
- Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing and serving.
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