Southern Smoked Brisket. This is the best smoked brisket recipe, and your friends and family are sure to love it. Iron Chef winner David Bancroft joined the Southern Living test kitchen director, Robby Melivn. This Southern Beef Brisket is about as close as you can come to classic mouthwatering Texas brisket without actually going to Texas.
In fact, Smoked Brisket is considered the "National Dish of Texas." Briskets are a very tough piece of As Europeans and Africans migrated to the Southern region of the United States, the process of.
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Our own Exmoor smoked Briskets, Pork Belly, Ribs and Chilli Dogs.
You can cook Southern Smoked Brisket using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Southern Smoked Brisket
- Prepare 12 lb of Brisket.
- You need 1 of Large multi rack smoker.
- It's 1 of Garlic Salt - evenly coat meat both side.
- Prepare 1 of Sea Salt - evenly coat.
- It's 1 of white pepper - evenly coat.
- Prepare 1 of worcestershire sauce - even coat.
- Prepare 1 of Caraway Seeds - even coat.
- You need 1 of thyme - even coat.
- It's 1 of basil - even coat.
- It's 2 of onion - sliced.
- You need 1 of Honey - even coat.
- You need 3 of of the 30 BEERS.
- Prepare 1 can of Dr. Pepper.
- It's 1 of meat injector.
- It's 1 of Red oak.
- Prepare 1 of Pecan Wood.
- You need 30 of Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house.
Beef brisket is notoriously slow to cook and even more slow to smoke. In my travels to the southern US I've sampled plenty of of one of my favourite slow barbecued meats. Southern Smokehouse - Taste of the South. The goal of a well-smoked beef brisket is a thick moist slab of meat, a crusty "bark", a vivid smoke ring, and meat so smokey, it puts you in a food coma.
Southern Smoked Brisket instructions
- Cut brisket in half only if you have to. I had to..
- Add all ingredients, cover and let rest for 24 hours. Use the meat injector and inject Dr. Pepper into the Brisket..
- After marinating for 24 hours, make sure your smoker is up to temp. 275°, but no more then 300°.
- You will be smoking this Brisket for 12+ hours. Start cooking your Brisket @ 7 am so you can eat by 7 pm..
- Save the juice from your marinade to pour over your Brisket. Once you have used up the juice, use BEER..
- 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°..
- After 12+ hours of smoking, make sure the core of the meat is at 160° or above..
- Eat and be Fat & Happy.
Be the first to review this recipe. Brisket is notoriously difficult cut of meat to master. You shouldn't let these horror stories put you off though. A step-by-step method for smoking the perfect brisket every time. Brisket is Zurich's very first southern BBQ restaurant.
