How to Smoke Brisket With Paprika

Using Hungarian paprika on smoked brisket will add rich flavors.

When smoking a brisket with paprika, try to find Hungarian paprika. It is the most flavorful, rich type you can buy. In Hungary, there are six classes of paprika, ranging from delicate and mild to hot and pungent. Paprika releases both color and flavor when heated, so slow cooking is ideal for releasing its flavors and aromas. If you are using another type of paprika, be aware that some companies add spices such as cayenne pepper to add heat, so the flavor of your finished brisket won't be authentic. Does this Spark an idea?

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5 pounds brisket
Dry rub ingredients, including Hungarian paprika
Gas grill
Oven thermometer
Foil pan with soaked wood chips, such as hickory or oak
Meat thermometer

Instructions

- 1
  
  Trim the fat from the brisket to a thickness of about 1/4 to 1/2 inch. Score the fat with a sharp knife, being careful not to cut into the flesh of the meat. Cut lines about 1-inch apart across the fat, then do the same thing perpendicular to the first lines to create a square or diamond pattern.
- 2
  
  Make a dry rub, being sure to include Hungarian paprika in the recipe. Common ingredients to include with the paprika are chili powder, onion powder, garlic powder, thyme, ground bay, salt and pepper. Massage the dry rub thoroughly into the meat and fat, ensuring it gets into the score marks. Wrap the brisket and refrigerate overnight or for up to 48 hours. The longer the meat rests, the deeper the flavor will be.
- 3
  
  Turn on the grill and heat to 210 to 225 degrees F. Use an oven thermometer placed close to where the meat will be cooking to ensure an accurate temperature reading. When this temperature is reached, shut down all but one burner. Place a foil pan with moistened wood chips over the hot burner, and the brisket - fat side up - over the unlit burner.
- 4
  
  Rotate the meat every 30 minutes to ensure it cooks evenly, and check the temperature of the smoker every hour to make sure it is neither too hot nor too cool. The brisket will take about 4 1/2 hours to smoke. Insert a meat thermometer into the thickest part of the brisket. It should read 190 degrees F. Remove the brisket from the smoker and let it rest for 15 to 20 minutes to allow the juices to redistribute throughout the meat.