Southern Smoked Brisket

Don t forget your BEER…

  1. 12 lb Brisket
  2. 1 Large multi rack smoker
  3. 1 Garlic Salt – evenly coat meat both side
  4. 1 Sea Salt – evenly coat
  5. 1 white pepper – evenly coat
  6. 1 worcestershire sauce – even coat
  7. 1 Caraway Seeds – even coat
  8. 1 thyme – even coat
  9. 1 basil – even coat
  10. 2 onion – sliced
  11. 1 Honey – even coat
  12. 3 of the 30 BEERS
  13. 1 can Dr Pepper
  14. 1 meat injector
  15. 1 Red oak
  16. 1 Pecan Wood
  17. 30 Pack of BEERS amp some good friends a couple neighbors the dude walking by the house
  1. Change Cut brisket in half only if you have to I had to
  2. Change Add all ingredients cover and let rest for 24 hours Use the meat injector and inject Dr Pepper into the Brisket
  3. Change After marinating for 24 hours make sure your smoker is up to temp 275° but no more then 300°
  4. Change 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. Change After 12 hours of smoking make sure the core of the meat is at 160° or above
  8. Eat and be Fat amp Happy

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