Robert Irvine’s beef brisket recipe is only five steps long. However, it can take up to 18 hours to cook, so you’ll want to plan this meal in advance. According to Irvine’s Instagram, you need to combine all other ingredients and rub into the brisket prior to smoking. Then, you can put the brisket in the smoker, which will need to stay at “a consistent 210 to 230 degrees.” After four to six hours in the smoker, remove the brisket and immediately wrap it in plastic wrap, then wrap again in aluminum foil.
For the last 12 or so hours, the smoker needs to cool down to 185 to 200 degrees. You’ll want to occasionally check on the brisket and take its internal temperature by inserting a temp probe into the thickest part of the brisket, as suggested by The Chicago Tribune. Irvine says the brisket is done once its internal temperature registers at 190 degrees. Trim off any areas that may have gotten burned or too crispy for your liking, then slice and serve!