Brisket Platter Recipe
Slow-smoked brisket served with two sides.
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Ingredients
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Main Ingredient
Sides
Serving
Method
Brisket Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Rub the entire surface of the brisket with the smoky BBQ rub, ensuring an even coating.
- 2
Soak Wood Chips
Soak the hickory or oak wood chips in water for at least 30 minutes before smoking to prevent them from burning too quickly.
Smoking the Brisket
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Add soaked wood chips to the smoker box or directly on the coals.
- 4
Smoke the Brisket
Place the brisket fat side up in the smoker and smoke for about 10-12 hours, or until the internal temperature reaches 195°F (90°C). Monitor the temperature periodically.
Side Preparation
- 5
Prepare the Coleslaw
In a large bowl, combine 4 cups of coleslaw mix with your favorite dressing and toss until evenly coated. Refrigerate until serving.
- 6
Serving the Platter
- 7
Slice the Brisket
Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest for 30 minutes before slicing against the grain.
- 8
Assemble the Platter
On a large serving platter, arrange the sliced brisket, coleslaw, baked beans, pickles, and sliced bread. Serve warm and enjoy!