Brisket Plate Recipe
Tender smoked brisket served with two sides.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Brisket
For the Sides
Method
Preparing the Brisket
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Season the Brisket
Rub the brisket with olive oil, then season generously with salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Make sure to cover all sides.
- 3
Marinate
Cover the seasoned brisket and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
Smoking the Brisket
- 4
Prepare the Smoker
Soak wood chips in water for at least 30 minutes before using. Preheat the smoker to 225°F (107°C).
- 5
Smoke the Brisket
Place the brisket in the smoker and add the soaked wood chips. Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C).
- 6
Rest the Brisket
Once smoked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Preparing the Sides
- 7
Prepare the Coleslaw
In a large bowl, combine coleslaw mix with your choice of dressing. Toss until evenly coated. Refrigerate until serving.
- 8
Heat the Baked Beans
In a saucepan, heat the baked beans over medium heat until warmed through. Stir occasionally.
Serving
- 9
Plate the Meal
Slice the rested brisket against the grain. Serve on a plate with a generous portion of coleslaw and baked beans on the side.