Southern Smoked Brisket
Southern Smoked Brisket

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, southern smoked brisket. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Southern Smoked Brisket is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Southern Smoked Brisket is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have southern smoked brisket using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Southern Smoked Brisket:
  1. Prepare 12 lb Brisket
  2. Make ready 1 Large multi rack smoker
  3. Get 1 Garlic Salt - evenly coat meat both side
  4. Make ready 1 Sea Salt - evenly coat
  5. Prepare 1 white pepper - evenly coat
  6. Take 1 worcestershire sauce - even coat
  7. Prepare 1 Caraway Seeds - even coat
  8. Get 1 thyme - even coat
  9. Take 1 basil - even coat
  10. Take 2 onion - sliced
  11. Take 1 Honey - even coat
  12. Take 3 of the 30 BEERS
  13. Take 1 can Dr. Pepper
  14. Prepare 1 meat injector
  15. Make ready 1 Red oak
  16. Prepare 1 Pecan Wood
  17. Get 30 Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house
Steps 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 is going to wrap this up with this special food southern smoked brisket recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!