Southern Smoked Brisket. Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. For those asking about cook time.

Southern Smoked Brisket This recipe came to us from a reader in Alexandria, Louisiana. The heavenly flavor of the brisket speaks for itself. Wait, you can cook brisket in the slow cooker?

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, southern smoked brisket. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Southern Smoked Brisket is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Southern Smoked Brisket is something which I have loved my entire life.

Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. For those asking about cook time.

To get started with this particular recipe, we have to prepare a few components. You can have southern smoked brisket using 17 ingredients and 8 steps. Here is how you can achieve it.

Composition for Southern Smoked Brisket:

Need 12 lb of Brisket.
Give 1 - Large multi rack smoker.
Prepare 1 - Garlic Salt - evenly coat meat both side.
Require 1 Sea Salt - evenly coat.
You need 1 of white pepper - evenly coat.
Provide 1 worcestershire sauce - even coat.
Provide 1 of Caraway Seeds - even coat.
Give 1 for thyme - even coat.
Need 1 - basil - even coat.
Need 2 - onion - sliced.
Prepare 1 - Honey - even coat.
Require 3 of the 30 BEERS.
Prepare 1 can of Dr. Pepper.
Require 1 for meat injector.
Require 1 - Red oak.
Provide 1 Pecan Wood.
Require 30 of Pack of BEERS & some good friends, a couple neighbors, the dude walking by the house.

Start by combining brown sugar, chile powder, cumin, salt, garlic powder, and cayenne pepper. Slice the brisket against the grain when it's ready to serve. 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 process:

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.

Prepare the smoker according to manufacturer's directions. Our Tex-Mex inspired Fiesta Brisket blends Tex-Mex ingredients, like guajillo chiles, Mexican oregano leaves, and lime juice along with classic Lone-Star flavors like smoked hickory wood and cloves. 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. Place brisket, fat side down on grill grate. Rub on the brisket, cover and refrigerate overnight.

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