Creating this incredible Beginner’s Smoked Beef Brisket can be simplified into the following easy steps:

1. Choose Your Brisket: Select a whole brisket with good marbling, as fat contributes to flavor and tenderness.

2. Prep the Rub: In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder. This will be your dry rub.

3. Trim the Brisket: Trim any excessive fat, leaving about a ¼ inch for moisture during cooking.

4. Apply the Rub: Generously coat the brisket with the dry rub on all sides. For deeper flavor, inject beef broth into the brisket at various spots.

5. Wrap and Chill: Wrap the seasoned brisket in plastic wrap and refrigerate it for at least 4 hours, but overnight is recommended for deeper flavor.

6. Prep the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips of your choice according to the manufacturer’s instructions.

7. Smoke the Brisket: Place the brisket fat side up in the smoker. Close the lid and maintain a steady temperature throughout cooking.

8. Monitor Internal Temperature: Use a meat thermometer to keep track of the brisket’s internal temperature. Aim for around 195°F (90°C) for the best tenderness.

9. Wrap and Continue Cooking: Once the internal temperature reaches about 160°F (71°C), consider wrapping the brisket in butcher paper or aluminum foil to help retain moisture and speed up cooking.

10. Rest the Brisket: Once it reaches the desired temperature, remove the brisket from the smoker. Let it rest unwrapped for at least 1 hour to allow juices to redistribute.

11. Slice and Enjoy: Using a sharp knife, slice the brisket against the grain and serve it warm.

Following these steps will ensure your Beginner’s Smoked Beef Brisket turns out wonderfully, even if it’s your first attempt!