Southern Smoked Beef Brisket

🕒 Prep: 15 min
🔥 Cook: 10 hours
🍽 Serves: 12
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Southern Smoked Beef Brisket is the heart and soul of barbecue. With its deep, smoky flavor and fall-apart tenderness, this recipe captures the essence of Southern cooking. Perfect for family gatherings or a weekend feast, it's a dish that brings everyone to the table.

Ingredients for Southern Smoked Beef Brisket

The star of the show is the beef brisket, known for its rich flavor and perfect for slow cooking. The kosher salt and black pepper form the base of the rub, providing seasoning and a bit of crust. Garlic powder and onion powder add depth and savory notes, while paprika and chili powder bring warmth and a touch of smokiness. The cayenne pepper offers a subtle kick. Finally, hickory wood chips are essential for that signature smoky aroma and flavor.

Tips & Tricks

  • Use a meat thermometer for accuracy — it's your best friend for achieving perfect doneness.
  • Resist the urge to peek too often; opening the smoker can affect the temperature and smoke level.
  • If you have time, let the brisket sit with the rub overnight in the fridge for deeper flavor penetration.

Serving Suggestions

Pair your smoked brisket with classic Southern sides like coleslaw, cornbread, or baked beans. It also makes a fantastic centerpiece for a BBQ platter with pickles, onions, and a tangy barbecue sauce on the side.

Frequently Asked Questions

Can I use a different type of wood for smoking?
Absolutely! While hickory is traditional, apple or cherry wood can add a slightly sweeter flavor.
What if I don't have a smoker?
You can use a grill with a smoker box or even try smoking in your oven using a smoking bag.
How do I store leftovers?
Wrap the brisket tightly in foil or plastic wrap and store in the refrigerator for up to four days. It can also be frozen for up to three months.

Southern Smoked Beef Brisket Recipe Walkthrough

Start by preheating your smoker to 225°F. This low, slow heat is what makes brisket melt-in-your-mouth good. While the smoker heats up, mix the kosher salt, black pepper, garlic powder, onion powder, paprika, chili powder, and cayenne pepper in a small bowl. This spice rub will form a flavorful crust on your brisket.

Next, rub the spice mixture evenly over the entire surface of the brisket. Be generous and make sure every inch is covered. Once your brisket is seasoned, place it in the smoker with the fat side up. This allows the melting fat to baste the meat as it cooks, enhancing tenderness.

Follow your smoker's instructions to add the hickory wood chips. This step is vital for imparting that deep smoky flavor. Now, let the smoker do its magic for about 10 hours or until the internal temperature of the brisket reaches 195°F. It's a time commitment, but trust me, it's worth it.

Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is juicy and flavorful.

Why You'll Love This Recipe

  • Authentic Southern flavor that transforms a simple cut of beef into a gourmet delight.
  • Perfectly balanced spice rub that enhances without overwhelming.
  • The smoking process locks in moisture, ensuring juicy, tender brisket every time.
  • Great for entertaining — just set it in the smoker and let it work its magic.

Ingredients

10 lbs beef brisket
1/4 cup kosher salt
1/4 cup black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp paprika
1 tbsp chili powder
1 tbsp cayenne pepper
3 cups hickory wood chips

Step-by-step Instructions

1. Preheat smoker to 225°F.
2. In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, chili powder, and cayenne pepper.
3. Rub the spice mixture evenly over the brisket.
4. Place the brisket in the smoker fat side up.
5. Add wood chips to smoker according to manufacturer’s instructions.
6. Smoke brisket for 10 hours, or until internal temperature reaches 195°F.
7. Remove brisket from the smoker and let rest for at least 30 minutes before slicing.

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