Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, southern smoked brisket. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Southern Smoked Brisket is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Southern Smoked Brisket is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have southern smoked brisket using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Southern Smoked Brisket:
- Get 12 lb Brisket
- Make ready 1 Large multi rack smoker
- Get 1 Garlic Salt - evenly coat meat both side
- Get 1 Sea Salt - evenly coat
- Get 1 white pepper - evenly coat
- Make ready 1 worcestershire sauce - even coat
- Get 1 Caraway Seeds - even coat
- Prepare 1 thyme - even coat
- Take 1 basil - even coat
- Get 2 onion - sliced
- Take 1 Honey - even coat
- Take 3 of the 30 BEERS
- Take 1 can Dr. Pepper
- Prepare 1 meat injector
- Get 1 Red oak
- Take 1 Pecan Wood
- Get 30 Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house
Brisket is similarly confusing, because the one word can refer to several slightly different versions of the cut, and some of the variations aren't ideal for smoking. What you are looking for is a "packer cut". A step-by-step method for smoking the perfect brisket every time. Great Texas BBQ from a home oven.
Steps to make Southern Smoked Brisket:
- 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
They will extol (also loudly) that you cannot get the flavor or texture of smoked brisket without a specialized smoker or pit. Brisket is one of the best cuts of beef for smoking. Follow our step-by-step instructions on how to smoke We'll explore an electric smoker method here, using the Masterbuilt Digital Electric Smoker. Each of our prime Beef Briskets has been hand-seasoned by our own Pitmaster in the spirit of Central Texas authenticity. Get ready for the most sensational BBQ experience with this Smoked Wagyu Brisket!
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