Easiest Way to Make Perfect Southern Smoked Brisket

Southern Smoked Brisket. Slice the brisket against the grain when it's ready to serve. The spicy rub comes together in a food processor and soaks into the brisket for hours before the thick cut of tender meat is smoked over low heat. Like all good things, the classic smoked meat takes a while to cook - but this beef brisket recipe is truly worth the wait.

The heavenly flavor of the brisket speaks for itself. Rub on the brisket, cover and refrigerate overnight. Soak a few handfuls of mesquite or. You can have Southern Smoked Brisket using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Southern Smoked Brisket

1. Prepare 12 lb of Brisket.
2. Prepare 1 of Large multi rack smoker.
3. Prepare 1 of Garlic Salt - evenly coat meat both side.
4. Prepare 1 of Sea Salt - evenly coat.
5. Prepare 1 of white pepper - evenly coat.
6. Prepare 1 of worcestershire sauce - even coat.
7. Prepare 1 of Caraway Seeds - even coat.
8. It's 1 of thyme - even coat.
9. It's 1 of basil - even coat.
10. You need 2 of onion - sliced.
11. Prepare 1 of Honey - even coat.
12. It's 3 of of the 30 BEERS.
13. Prepare 1 can of Dr. Pepper.
14. You need 1 of meat injector.
15. Prepare 1 of Red oak.
16. You need 1 of Pecan Wood.
17. It's 30 of Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house.

Roll the mustard-covered brisket in the rub. Place brisket, fat side down on grill grate. WATCH: How to Make Smoked Brisket "Moist" is his usual euphemism, but he's prone to using "juicy" or "marbled," too. Customers in pork-centric South Carolina have been wowed by Lewis's Texas-style beef ribs and brisket, but he says the "moist" vs. "lean" question still puzzles many.

Southern Smoked Brisket instructions

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.

Prepare the smoker according to manufacturer's directions. No smoker is needed, no mops or mesquite — just time and fire and a reliable thermometer. The long, low smoke replicates the results of the bigger, hotter pits used in Central Texas: fork-tender, peppery meat, each bite bathed in drippings and juice. Use potato rolls or thick white bread to soak it all up. Featured in: Brisket Is Worth The Wait.