• 1 tablespoon packed brown sugar
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon parsley flakes
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 3 to 3 1/2 pound flat brisket

Mix brown sugar, salt, paprika, parsley flakes, pepper, chili powder, garlic powder, onion powder, and pepper flakes in a small bowl. Rub evenly over surface of brisket.

In Presto® Indoor Smoker position charring cup around heating element and fill with wood chips; cover with charring cup lid. Place base rack in smoker. Put brisket on rack, fat side up; place cover on smoker. Combo Smoke for 5 hours. Remove brisket to a cutting board and wrap with aluminum foil. Allow to rest for 30 minutes. Slice brisket against the grain.

Presto Tip:

Smoke brisket to 190° to 200°F to ensure tenderness.