Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, southern smoked brisket. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Southern Smoked Brisket is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Southern Smoked Brisket is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook southern smoked brisket using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Southern Smoked Brisket:
- Take 12 lb Brisket
- Take 1 Large multi rack smoker
- Get 1 Garlic Salt - evenly coat meat both side
- Make ready 1 Sea Salt - evenly coat
- Prepare 1 white pepper - evenly coat
- Take 1 worcestershire sauce - even coat
- Make ready 1 Caraway Seeds - even coat
- Make ready 1 thyme - even coat
- Make ready 1 basil - even coat
- Make ready 2 onion - sliced
- Get 1 Honey - even coat
- Take 3 of the 30 BEERS
- Prepare 1 can Dr. Pepper
- Make ready 1 meat injector
- Get 1 Red oak
- Prepare 1 Pecan Wood
- Make ready 30 Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house
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
So that’s going to wrap this up with this exceptional food southern smoked brisket recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
