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