Smoked Brisket Recipe
Tender, smoked brisket served with two sides.
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Ingredients
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Brisket
Sides
Method
Preparing the Brisket
- 1
Season the Brisket
In a bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Rub this mixture thoroughly over the brisket, ensuring that all sides are coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- 2
Prepare the Marinade
In a separate bowl, mix the Worcestershire sauce and apple cider vinegar. This will be used to marinate the brisket before smoking.
- 3
Marinate the Brisket
Remove the brisket from the refrigerator and place it in a large container. Pour the marinade over the brisket, making sure it is well coated. Cover and let it marinate for at least 1 hour at room temperature or up to 12 hours in the refrigerator.
Smoking the Brisket
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes, then drain.
- 5
Smoke the Brisket
Place the brisket in the smoker, fat side up. Add the soaked wood chips to the smoker box or directly on the coals. Smoke the brisket for approximately 1 hour per pound, or until the internal temperature reaches 195°F (90°C) for tender brisket.
- 6
Rest the Brisket
Once cooked, remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
Preparing the Sides
- 7
Cook the Corn
Bring a large pot of water to a boil. Add the corn on the cob and cook for 5-7 minutes until tender. Remove and let cool slightly before serving.
- 8
Make the Coleslaw
In a large bowl, combine the coleslaw mix, mayonnaise, vinegar, sugar, salt, and pepper. Toss until the mixture is well combined. Adjust seasoning to taste.
Serving
- 9
Slice and Serve
Slice the rested brisket against the grain into thin slices. Serve with the cooked corn and coleslaw on the side.