Hi, I’m Kate. Today, I’m gonna show you how to make southern smoked brisket recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Southern Smoked Brisket Recipe
Southern Smoked Brisket is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Southern Smoked Brisket is something that I’ve loved my whole 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 it.
The ingredients needed to make Southern Smoked Brisket:
- Get 12 lb Brisket
- Take 1 Large multi rack smoker
- Take 1 Garlic Salt - evenly coat meat both side
- Get 1 Sea Salt - evenly coat
- Make ready 1 white pepper - evenly coat
- Make ready 1 worcestershire sauce - even coat
- Get 1 Caraway Seeds - even coat
- Get 1 thyme - even coat
- Take 1 basil - even coat
- Get 2 onion - sliced
- Get 1 Honey - even coat
- Make ready 3 of the 30 S
- Get 1 can Dr. Pepper
- Get 1 meat injector
- Make ready 1 Red oak
- Take 1 Pecan Wood
- Prepare 30 Pack of S & some good friends, a couple neighbors, the dude walking by the house
Instructions 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 .
- 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 is going to wrap this up with this special dish southern smoked brisket recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
