Hi, I’m Clara. Today, I’m gonna show you how to prepare southern smoked brisket recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really 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 in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Southern Smoked Brisket is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Prepare 12 lb Brisket
- Prepare 1 Large multi rack smoker
- Make ready 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
- Make ready 1 thyme - even coat
- Get 1 basil - even coat
- Get 2 onion - sliced
- Get 1 Honey - even coat
- Make ready 3 of the 30 S
- Make ready 1 can Dr. Pepper
- Make ready 1 meat injector
- Take 1 Red oak
- Get 1 Pecan Wood
- Make ready 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’s going to wrap it up with this exceptional dish 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 in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
