Recipe: Perfect Southern Smoked Brisket

Southern Smoked Brisket. Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Stir together brown sugar, chile powder, cumin, salt, garlic powder, and cayenne in a small bowl.

Around the holidays, my family eats more beef than. Fullilove of Smitty's Market in Lockhart, Texas, shares his secrets to smoking bbq brisket. For those asking about cook time. You can have Southern Smoked Brisket using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Southern Smoked Brisket

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

You may want to cover for the second stretch to avoid drying it out. Prepare the smoker according to manufacturer's directions. In a large pot, heat the oil over medium-high heat. WATCH: How to Make Smoked Brisket "Moist" is his usual euphemism, but he's prone to using "juicy" or "marbled," too.

Southern Smoked Brisket step by step

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.

Customers in pork-centric South Carolina have been wowed by Lewis's Texas-style beef ribs and brisket, but he says the "moist" vs. "lean" question still puzzles many. Place brisket, fat side down on grill grate. Our Tex-Mex inspired Fiesta Brisket blends Tex-Mex ingredients, like guajillo chiles, Mexican oregano leaves, and lime juice along with classic Lone-Star flavors like smoked hickory wood and cloves. The spicy rub comes together in a food processor and soaks into the brisket for hours before the thick cut of tender meat is smoked over low heat. Rub on the brisket, cover and refrigerate overnight.