Smoked Brisket Recipe
Slow-smoked brisket served with your choice of two sides.
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Ingredients
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Brisket
Sides (Choose two)
Method
Preparation of Brisket
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface. Rinse and pat dry.
- 2
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning mixture generously over the entire brisket.
- 3
Marinate the Brisket
Place the seasoned brisket in a large resealable plastic bag or a dish and pour Worcestershire sauce over it. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Cooking the Brisket
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Soak wood chips in water for at least 30 minutes before using.
- 5
Prepare the Smoker
Drain the soaked wood chips and place them in the smoker box or directly on the coals if using a charcoal smoker.
- 6
Smoke the Brisket
Remove the brisket from the marinade and let it come to room temperature. Place the brisket fat-side up on the smoker grate. Smoke for about 1 hour per pound, until the internal temperature reaches 195°F (90°C).
- 7
Wrap and Rest
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it tightly in aluminum foil. Let it rest for at least 1 hour before slicing.
Preparation of Sides
- 8
Prepare Chosen Sides
Choose two sides from the options provided (coleslaw, baked beans, cornbread, or potato salad) and prepare according to their respective recipes.