Recipe: Perfect Southern Smoked Brisket

Southern Smoked Brisket. Free UK Delivery on Eligible Orders Hot Sale Kitchen Supplies. Start with a high quality packer brisket. Trim and remove excess fat from the fat cap.

The BBQ Bros southern style seasoning set includes a Carolina, Memphis and New Orleans style rub in the Smoking my first brisket… This Southern Beef Brisket is about as close as you can come to classic mouthwatering Texas brisket without actually going to Texas. For this brisket (and many other types of meat), I like to use my favorite coffee spice rub recipe. Around the holidays, my family eats more beef than we do any other time of year. You can cook Southern Smoked Brisket using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Southern Smoked Brisket

1. You need of Brisket.
2. You need of Large multi rack smoker.
3. It's of Garlic Salt - evenly coat meat both side.
4. You need of Sea Salt - evenly coat.
5. You need of white pepper - evenly coat.
6. It's of worcestershire sauce - even coat.
7. You need of Caraway Seeds - even coat.
8. It's of thyme - even coat.
9. Prepare of basil - even coat.
10. Prepare of onion - sliced.
11. It's of Honey - even coat.
12. Prepare of of the 30 BEERS.
13. Prepare of Dr. Pepper.
14. You need of meat injector.
15. It's of Red oak.
16. You need of Pecan Wood.
17. You need of Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house.

Start by combining brown sugar, chile powder, cumin, salt, garlic powder, and cayenne pepper. Slice the brisket against the grain when it's ready to serve. Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under.

Southern Smoked Brisket instructions

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.

The claim to fame is a much debated topic. Take a look at all of the reality barbecue shows. They are filled with famous pit masters squaring off to win the honor of claiming the best smoked brisket recipe or making the best barbecued rack ribs in the world. Smoked brisket is the traditional barbecue of Texas, but popular throughout the country as the only true beef barbecue. Though and difficult, beef brisket is hard muscle and can only be prepared low and slow if you actually want to eat it.