Smoked Sliced Beef Brisket Plate Recipe
Tender beef brisket, dry rubbed, low & slow hardwood-smoked & sliced to order.
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Ingredients
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Brisket Ingredients
Method
Cooking Instructions
Prepare the Brisket
Trim excess fat from the beef brisket, leaving about 1/4 inch for flavor.
Make the Dry Rub
In a bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and brown sugar until well combined.
Rub the Brisket
Generously apply the dry rub all over the brisket, ensuring even coverage. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes.
Smoke the Brisket
Place the brisket in the smoker, fat side up, and add the soaked wood chips to the smoker box. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
Slice and Serve
Thinly slice the brisket against the grain and serve with your choice of sides.