Smoked Brisket Recipe
Slow-smoked brisket served with two sides.
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Ingredients
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Brisket
Sides
Method
Preparing the Brisket
- 1
Trim the Brisket
Begin by trimming excess fat from the brisket, leaving about 1/4 inch of fat on one side for moisture.
- 2
Apply the Rub
Generously apply the brisket rub on all sides of the brisket, ensuring it adheres well. Let it sit for at least 1 hour at room temperature, or refrigerate overnight for deeper flavor.
Smoking the Brisket
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C), and add the wood chips to the smoker box or directly onto the coals.
- 4
Smoke the Brisket
Place the brisket in the smoker fat side up. Smoke for approximately 1 hour per pound, or until the internal temperature reaches 195°F (90°C).
- 5
Spritz with Beef Broth
Every hour, spritz the brisket with beef broth to keep it moist and enhance the flavor.
Preparing the Sides
- 6
Cook the Corn
Bring a large pot of salted water to a boil. Add the corn on the cob and cook for 5-7 minutes until tender. Drain and set aside.
- 7
Prepare the Coleslaw
In a large bowl, mix coleslaw with your preferred dressing. Allow it to sit for at least 30 minutes in the fridge to meld the flavors.
- 8
Serving
- 9
Slice and Serve
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes. Slice against the grain and serve with corn on the cob and coleslaw on the side.