Brisket Plate Recipe
Slow smoked brisket served with two sides.
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Ingredients
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Brisket
Sides
Method
Brisket Preparation
- 1
Prepare the Brisket
Trim any excess fat from the brisket, leaving about 1/4 inch of fat on one side for moisture.
- 2
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and Worcestershire sauce. Rub this mixture evenly over the brisket, ensuring all sides are coated. Let the brisket sit at room temperature for at least 30 minutes.
- 3
Prepare the Smoker
Soak the wood chips in water for about 30 minutes. Drain the chips and set them aside. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Brisket
Place the brisket in the smoker fat side up and add the soaked wood chips to the smoker box. Smoke the brisket for approximately 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
- 5
Rest the Brisket
Once the brisket is cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing.
Sides Preparation
- 6
Prepare the Coleslaw
In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, and salt. Mix well until the coleslaw is evenly coated. Refrigerate for at least 30 minutes before serving.
- 7