District Smokehouse Recipe
Experience the bold flavors of the District Smokehouse, where expertly smoked meats are infused with a tantalizing blend of spices and wood. Each bite delivers a succulent, tender texture, complemented by our house-made sauces that elevate your taste buds to new heights. Perfectly paired with our artisanal sides, this dish is a must-try for any barbecue lover seeking a hearty and satisfying meal.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat and Marinade
Method
Preparation and Cooking
- 1
Prepare the Marinade
In a bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt. Rub the mixture generously over the brisket.
- 2
Marinate the Brisket
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- 3
Preheat the Smoker
Prepare your smoker according to the manufacturer's instructions and preheat it to 225°F (107°C).
- 4
Smoke the Brisket
Place the marinated brisket in the smoker and add wood chips of your choice. Smoke for about 1 hour per pound or until the internal temperature reaches 195°F (90°C).
- 5
Rest the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
- 6
Prepare the Sauce
In a saucepan, combine apple cider vinegar and beef broth. Simmer for 10 minutes to create a flavorful sauce.
- 7
Serve
Slice the brisket against the grain and serve with the sauce drizzled over the top.