Southern Smoked Brisket
Southern Smoked Brisket

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, southern smoked brisket. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Southern Smoked Brisket is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Southern Smoked Brisket is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook southern smoked brisket using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Southern Smoked Brisket:
  1. Prepare 12 lb Brisket
  2. Take 1 Large multi rack smoker
  3. Take 1 Garlic Salt - evenly coat meat both side
  4. Get 1 Sea Salt - evenly coat
  5. Make ready 1 white pepper - evenly coat
  6. Get 1 worcestershire sauce - even coat
  7. Make ready 1 Caraway Seeds - even coat
  8. Make ready 1 thyme - even coat
  9. Take 1 basil - even coat
  10. Take 2 onion - sliced
  11. Take 1 Honey - even coat
  12. Make ready 3 of the 30 BEERS
  13. Take 1 can Dr. Pepper
  14. Make ready 1 meat injector
  15. Take 1 Red oak
  16. Make ready 1 Pecan Wood
  17. Take 30 Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house
Instructions to make Southern Smoked Brisket:
  1. Cut brisket in half only if you have to. I had to.
  2. Add all ingredients, cover and let rest for 24 hours. Use the meat injector and inject Dr. Pepper into the Brisket.
  3. After marinating for 24 hours, make sure your smoker is up to temp. 275°, but no more then 300°
  4. You will be smoking this Brisket for 12+ hours. Start cooking your Brisket @ 7 am so you can eat by 7 pm.
  5. Save the juice from your marinade to pour over your Brisket. Once you have used up the juice, use BEER.
  6. My smokers smoke stack was in the top middle. I could pour the juice right down the stack on the meat. The steam would come up and I would shut the smoke stack off, trapping everything. With this type of smoker, you do not lose your heat. You want to maintain 275°-300°.
  7. After 12+ hours of smoking, make sure the core of the meat is at 160° or above.
  8. Eat and be Fat & Happy

So that’s going to wrap this up for this special food southern smoked brisket recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!