Smoked Brisket Recipe
Slow-smoked brisket served with two sides.
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Ingredients
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Brisket
Sides
Method
Brisket Preparation
- 1
Season the Brisket
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub this mixture evenly over the entire surface of the brisket. Let it rest at room temperature for at least 30 minutes.
- 2
Prepare the Smoker
Soak the smoked wood chips in water for at least 30 minutes. This will help create a smoky flavor during cooking.
- 3
Smoke the Brisket
Preheat your smoker to 225°F (110°C). Place the soaked wood chips in the smoker box. Once the smoker is ready, place the brisket fat side up on the grill grate. Close the lid and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 4
Sides Preparation
- 5
Prepare Corn on the Cob
Bring a large pot of water to a boil. Add the corn on the cob and boil for 5-7 minutes until tender. Remove and let cool slightly before serving.
- 6
Make the Coleslaw
In a large bowl, combine the coleslaw mix with mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until everything is well coated. Refrigerate for at least 15 minutes before serving to chill and meld flavors.