Southern Smoked Brisket.
Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, southern smoked brisket. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Southern Smoked Brisket is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Southern Smoked Brisket is something which I’ve loved my entire life.
To begin with this particular recipe, we have to 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:
- Take 12 lb of Brisket.
- Get 1 of Large multi rack smoker.
- Prepare 1 of Garlic Salt – evenly coat meat both side.
- Take 1 of Sea Salt – evenly coat.
- Make ready 1 of white pepper – evenly coat.
- Make ready 1 of worcestershire sauce – even coat.
- Make ready 1 of Caraway Seeds – even coat.
- Get 1 of thyme – even coat.
- Prepare 1 of basil – even coat.
- Prepare 2 of onion – sliced.
- Take 1 of Honey – even coat.
- Take 3 of of the 30 BEERS.
- Take 1 can of Dr. Pepper.
- Prepare 1 of meat injector.
- Make ready 1 of Red oak.
- Make ready 1 of Pecan Wood.
- Make ready 30 of 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.
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