Jul 17 2026
Restaurants›Succotash Southern and Creole Kitchen.›Smoked Brisket Plate Recipe

Smoked Brisket Plate Recipe

Inspired by Succotash Southern and Creole Kitchen.
Time12h
Serves6

312-hour smoked brisket served with herb-smashed fried potatoes, cider-lemon slaw, house pickles & pickled onion

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Ingredients

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Brisket

Herb-Smashed Fried Potatoes

Cider-Lemon Slaw

Pickles & Pickled Onion

Method

Brisket Preparation

  1. 1

    Prepare the Brisket

    Rub the brisket with mustard and then coat with a mixture of smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Let it sit at room temperature for at least 30 minutes.

  2. 2

    Smoke the Brisket

    Preheat your smoker to 225°F (107°C). Add soaked wood chips to the smoker. Place the brisket in the smoker and smoke for approximately 12-14 hours, or until it reaches an internal temperature of 195°F (90°C).

Herb-Smashed Fried Potatoes

  1. 3

    Cook the Potatoes

    Boil the Yukon gold potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

  2. 4

    Smash and Fry

    Smash the cooled potatoes with a fork. Heat olive oil and butter in a skillet over medium-high heat. Fry the smashed potatoes until crispy, about 3-4 minutes per side. Season with salt, pepper, and chopped parsley.

Cider-Lemon Slaw

  1. 5

    Make the Slaw

    In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together apple cider vinegar, lemon juice, honey, salt, and pepper. Pour over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.

Pickles & Pickled Onion

  1. 6

    Prepare Pickles

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Pour over sliced cucumbers and red onion in a jar. Let cool, then refrigerate for at least 1 hour.

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