Brisket Plate Recipe
Slow-smoked brisket served with two sides.
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.
Brisket
Sides
Method
Preparing the Brisket
- 1
Seasoning the Brisket
Rub the entire brisket with the smoky barbecue rub. Make sure to cover all sides thoroughly.
- 2
Marinating
Place the seasoned brisket in a large resealable plastic bag or container, and pour in the apple cider vinegar. Seal and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- 3
Preparing the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
- 4
Smoking the Brisket
Once the smoker is ready, place the brisket on the smoker rack. Add the soaked wood chips to the smoker box. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 5
Braising
Once the brisket is done smoking, wrap it in aluminum foil and place it in a large baking dish. Pour the beef broth over the brisket, cover with foil, and bake in a preheated oven at 300°F (150°C) for 2-3 hours.
- 6
Resting
Remove the brisket from the oven and let it rest for at least 30 minutes before slicing.
Preparing the Sides
- 7
Making the Coleslaw
In a large bowl, mix the coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper until fully combined. Chill in the refrigerator while the brisket cooks.
- 8
Preparing the Baked Beans
In a saucepan, combine baked beans, brown sugar, ketchup, and mustard. Heat over medium heat until warmed through, stirring occasionally.
Serving
- 9
Plating the Dish
Slice the brisket against the grain and serve on a plate with a generous portion of coleslaw and baked beans on the side.