Brisket Platter Recipe

Season the Brisket

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, and salt to create a dry rub. Rub the mixture all over the brisket, ensuring it is evenly coated. Drizzle Worcestershire sauce over the brisket and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.

Prepare the Smoker

Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Once the smoker is heated, place the soaked wood chips in the smoker box.

Smoke the Brisket

Place the brisket fat side up on the smoker rack. Smoke the brisket for about 1 hour per pound, approximately 5 hours for a 5-pound brisket. Maintain the smoker temperature and occasionally check and add wood chips as necessary. If the brisket begins to dry out, you can spritz it with beef broth every hour.

Check for Doneness

After 5 hours, check the internal temperature of the brisket. It should be around 195°F (90°C) for optimal tenderness. If it hasn't reached this temperature, continue smoking until it does.

Rest the Brisket

Once the brisket is done, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing.

Make the Coleslaw

In a large bowl, combine the coleslaw mix with your favorite dressing. Toss to coat evenly and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Bake the Cornbread

Prepare the cornbread according to the package instructions or your favorite recipe. Allow it to cool slightly before slicing.

Slice the Brisket

Using a sharp knife, slice the rested brisket against the grain into thin slices.

Plate the Meal

Arrange the sliced brisket on a platter and serve with coleslaw and slices of cornbread on the side.