Brisket Plate Recipe
We smoke our Brisket for 18 hours. You pick moist or lean!
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Ingredients
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Brisket
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch for moisture during cooking.
- 2
Make the Rub
In a bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Mix well.
- 3
Season the Brisket
Rub the brisket generously with Worcestershire sauce, then apply the spice rub evenly all over the meat. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
- 5
Smoke the Brisket
Place the brisket in the smoker, fat side up, and add the soaked wood chips. Maintain a temperature of 225°F (107°C) for approximately 18 hours, replenishing wood chips as needed.
- 6
Check for Doneness
The brisket is done when it reaches an internal temperature of 195°F (90°C).
Serving
- 7
Rest the Brisket
Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
- 8
Slice and Serve
Slice against the grain and serve with your choice of sides, such as coleslaw, baked beans, or cornbread.