Ingredients

1 beef brisket (2 kg)
½ cup paprika
4 Tbsp garlic powder
4 Tbsp onion powder
2½ Tbsp dried oregano
2½ Tbsp salt
1 Tbsp freshly ground black pepper
1 Tbsp cayenne pepper

Preparation

1. Preheat smoker to 120°C.
2. In a medium bowl, combine paprika, garlic powder, onion powder, oregano, salt, black pepper and cayenne pepper.
3. Coat beef brisket evenly with dry rub mixture.
4. Place brisket on middle rack of smoker and smoke for 3 to 5 hours or until internal temperature reaches 80°C. Check internal temperature halfway through smoking.

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