Smoked Carolina Beef Brisket
Get ready to impress your guests with this mouthwatering smoked brisket recipe. The brisket is seasoned to perfection, then browned and slow-smoked for hours until it's melt-in-your-mouth tender. The infusion of wood smoke adds a depth of flavor that will have everyone coming back for more. To accompany the brisket, we also smoke fresh ears of corn for a deliciously smoky side dish. With each bite, you'll savor the rich, savory flavors that make this meal a true delight. So fire up your smoker and get ready to create a memorable feast with this irresistible smoked brisket and corn recipe.
— Constant Cookbook
Ingredients
- 1 flat-cut brisket, about 4 lb.
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 jar vinegar BarBersQ sauce
- 2 oz. wood chips
- 8 ears of corn, unshucked
Instructions
- Season the brisket generously on both sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Add the brisket and brown on both sides, about 8 minutes total. Place the brisket, fat side up, in a 9-by-13-inch stainless-steel baking pan or disposable aluminum pan. Pour 1 2/3 cups of the barbecue sauce over the meat.
- Place the pan with the brisket on an electric smoker rack and fill the wood chip tray. Close the door and turn the smoker to 250°F according to the manufacturer's instructions. Smoke the brisket until cooked through and fork-tender, 8 to 9 hours, turning the brisket every 3 hours. During the last 1 1/2 hours of cooking, carefully arrange the corn on the remaining smoker racks and smoke for 1 1/2 hours.
- Remove the corn from the smoker. Transfer the brisket to a carving board and cover loosely with aluminum foil. Let rest for 5 to 10 minutes. Slice the brisket against the grain and arrange on a warmed platter. Pour the remaining barbecue sauce over the brisket. Serve immediately with the corn, allowing diners to shuck their own. Serves 8.
Comments
No comments found.