Bbq Smoked Beef Brisket Dinner Recipe
Sliced thin smoked beef brisket topped with our home made BBQ sauce served with our homemade corn bread , coleslaw and beer battered fries.
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Ingredients
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Smoked Beef Brisket
Homemade BBQ Sauce
Homemade Cornbread
Coleslaw
Beer Battered Fries
Method
Smoked Beef Brisket
- 1
Prepare the Brisket
Rub the beef brisket with salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Ensure an even coating on all sides.
- 2
Marinate
Wrap the rubbed brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Brisket
Place the brisket in the smoker and add the soaked wood chips. Smoke for about 1 hour per pound (approximately 4 hours for a 4-pound brisket), maintaining a temperature of 225°F.
- 5
Rest the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Homemade BBQ Sauce
- 6
Combine Ingredients
In a saucepan, mix ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.
- 7
Simmer
Heat the sauce over medium heat, stirring occasionally. Allow it to simmer for 15-20 minutes until thickened.
- 8
Cool and Store
Remove from heat and let it cool before using. Store any leftovers in an airtight container in the refrigerator.
Homemade Cornbread
- 9
Preheat Oven
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- 10
Mix Dry Ingredients
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- 11
- 12
Combine
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 13
Bake
Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick comes out clean.
Coleslaw
- 14
Combine Vegetables
In a large bowl, combine shredded cabbage and shredded carrots.
- 15
Prepare Dressing
In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 16
Combine and Chill
Pour the dressing over the cabbage and carrots. Toss to coat evenly. Cover and refrigerate for at least 30 minutes before serving.
Beer Battered Fries
- 17
Prepare the Potatoes
Peel and cut the russet potatoes into fry shapes. Soak them in water for at least 30 minutes to remove excess starch.
- 18
Make the Batter
In a bowl, whisk together flour, beer, salt, and black pepper until smooth.
- 19
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 20
Fry the Potatoes
Dip the soaked fries in the batter and carefully drop them into the hot oil. Fry in batches until golden brown, about 4-5 minutes. Drain on paper towels.
