Brisket Plate Recipe
Rubbed with a secret brisket rub, slow smoked for 12 hours over hardwood oak and cherry woods to a tender and flavorful experience.
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Ingredients
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Brisket Ingredients
Method
Cooking Directions
- 1
Prepare the Brisket
Trim excess fat from the brisket and pat it dry with paper towels.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Rub the Brisket
Generously apply the rub to the brisket, making sure to cover all sides. Wrap it in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before smoking. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Brisket
Place the brisket in the smoker and add the soaked wood chips. Smoke the brisket for about 12 hours, or until the internal temperature reaches 195°F (90°C).
- 6
Rest the Brisket
Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing.
- 7
Serve
Slice the brisket against the grain and serve it on a plate, optionally with sides of your choice.
