YIELDS: 10 Servings PREP TIME: 10  mins COOK TIME: 12 hours TOTAL TIME: 12 hours 10 mins
Pumpkin spice on brisket, you ask? Don’t knock it until you’ve tried it! My special pumpkin spice dry rub recipe combined with the injected marinade, also with a hint of pumpkin spice, results in the most tender brisket that’s bursting with flavor!





Dry Rub 
¼ cup brown sugar
1 ½ tsp ground mustard 
1 ½ tsp smoked paprika 
2 tsp garlic powder 
1 tsp onion powder 
1 tsp cayenne pepper 
1 tsp black pepper 
1 tsp pumpkin spice 
1 tsp salt

Injection Marinade
1 ½ cups apple cider 
2 tsp pumpkin spice
1 tsp cayenne pepper 
1 tsp chili powder 

Cutting board 
Marinade injector
Instant read thermometer
Grill or smoker
Aluminum foil 
Small bowls 


  1. Mix the injection ingredients together in a small bowl. Place the brisket in a large baking dish and inject with the mixture. 
  2. Combine the dry rub ingredients in a small bowl and mix well. Generously rub both sides of the brisket with the rub. 
  3. Cover and refrigerate overnight. 
  4. Preheat smoker or grill to 235°F. 
  5. Smoke the brisket, fat side up, for 8-10 hours. 
  6. After 8-10 hours, check to make sure you have an internal temperature of 165°F then place the brisket in foil, pour in the reserved injection, and wrap tightly. 
  7. Continue cooking for another 2-4 hours, until the brisket reaches an internal temperature of around 205°F. 
  8. Remove from the grill and let rest for 1-2 hours. 
  9. Slice and enjoy!