Smoked Brisket Recipe
Tender brisket smoked for 12 hours. Served with two sides.
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Ingredients
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Brisket
Sides
Method
Brisket Preparation
- 1
Trim the Brisket
Start by trimming excess fat from the brisket, leaving about 1/4 inch of fat for moisture.
- 2
Make the Rub
In a bowl, mix the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper to create a rub.
- 3
Season the Brisket
Rub the Worcestershire sauce all over the brisket, then generously apply the spice rub to all sides of the meat.
- 4
Marinate
Wrap the brisket in plastic wrap and refrigerate for at least 1 hour, preferably overnight to maximize flavor.
Smoking Process
- 5
Prepare Wood Chips
Soak the wood chips in water for at least 30 minutes before smoking.
- 6
Preheat Smoker
Preheat your smoker to 225°F (107°C).
- 7
Place the Brisket
Once the smoker is ready, place the brisket on the cooking grate, fat side up.
- 8
Add Wood Chips
Add the soaked wood chips to the smoker box or on the coals if using a charcoal smoker.
- 9
Smoke the Brisket
Smoke the brisket for about 12 hours, or until it reaches an internal temperature of 195°F (90°C) for tender meat.
- 10
Rest the Brisket
Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Sides Preparation
- 11
Make Coleslaw
Prepare the coleslaw by mixing shredded cabbage, carrots, and your favorite coleslaw dressing in a large bowl. Refrigerate until serving.
- 12
Prepare Baked Beans
Heat the baked beans in a saucepan over medium heat until warmed through. Serve alongside the brisket.