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Ingredients
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Brisket
Sides
Method
Brisket Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Make the Rub
In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to create a spice rub.
- 3
Season the Brisket
Generously apply the spice rub all over the brisket, ensuring it is well-coated.
- 4
Marinate
If possible, wrap the seasoned brisket in plastic wrap and refrigerate for at least 12 hours (or overnight) to allow flavors to penetrate.
Smoking the Brisket
- 5
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using wood chips of your choice (hickory or mesquite work well).
- 6
Add Liquid Smoke
Mix liquid smoke with beef broth and pour it into a drip pan, placing it beneath the brisket in the smoker.
- 7
Smoke the Brisket
Place the brisket in the smoker and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C).
- 8
Sides Preparation
- 9
Prepare Coleslaw
In a large bowl, combine shredded cabbage, carrots, and your preferred coleslaw dressing. Toss to combine and refrigerate until serving.
- 10
Bake Cornbread
Follow the package instructions or your favorite recipe to prepare and bake the cornbread. Allow it to cool before slicing.
