Authentic Southern Slow Smoked Beef Brisket Recipe | Perfectly Tender BBQ
Learn how to make an authentic Southern slow smoked beef brisket with rich, smoky flavors and melt-in-your-mouth tenderness.
This BBQ recipe shares time-honored techniques, including ground smoking for the best brisket ever.
Southern Slow Smoked Beef Brisket
If you’re searching for a mouthwatering Southern-style brisket recipe that’s fall-apart tender and packed with smoky flavor, you’ve come to the right place!
This Southern Slow Smoked Beef Brisket recipe has been passed down through generations, and it’s one of my family’s best-kept secrets.
Whether you slow smoke it on the grill or take a step back in time and ground-smoke it the old-fashioned way, you’ll be left with juicy, melt-in-your-mouth brisket that will leave everyone begging for more.
Ingredients:
- whole beef brisket (trimmed to your liking)
- black pepper
- ¼salt
- garlic powder
- onion powder
- smoked paprika
- cayenne pepper
- Badia Complete Seasoning
Instructions:
- Sear the Brisket:
Heat a large griddle on medium-high. Sear the brisket on both sides for 2-3 minutes, creating a beautiful crust. This seals in the juices and gives the brisket a smoky, grilled flavor. - Prepare the Dry Rub:
In a mixing bowl, combine black pepper, salt, garlic powder, onion powder, smoked paprika, cayenne pepper, and Badia Complete Seasoning. Mix well to ensure even distribution. - Cool and Coat:
Once the brisket is seared, let it cool slightly before applying the rub. Coat the brisket thoroughly with the dry rub, making sure to get both sides. - Wrap it Up:
Here’s the key to tender brisket: Wrap the brisket tightly in aluminum foil. Wrap it 10-12 times, alternating the direction each time to lock in all those delicious juices. This trick, learned from my mother, ensures the meat stays moist and flavorful throughout the cooking process. - Slow Smoke Method 1 – Grill Smoking:
If you’re using a smoker or grill, set it to 225°F and smoke the brisket for 12 hours. You can use a mix of mesquite and hickory wood for that rich, Southern flavor. Make sure to check occasionally, but the foil wrapping does most of the work by holding in moisture. - Slow Smoke Method 2 – Ground Smoking (Old-Fashioned):
For a truly authentic experience, try ground smoking. Dig a hole in your backyard about 3 feet deep. Line the bottom with hot coals and place the foil-wrapped brisket on top. Cover it with more coals, then seal the hole with dirt. Let the brisket cook for 12 hours underground. This method takes patience, but the result is worth it. The meat will be infused with an irresistible, smoky flavor that tastes like it came straight from the heart of the South. - Rest and Serve:
After the long smoking process, let the brisket rest for 30 minutes before slicing. This helps the juices redistribute throughout the meat. Serve with classic Southern sides like cornbread, baked beans, or potato salad.
Why This Method Works:
The combination of searing the brisket and sealing it tightly in layers of aluminum foil locks in every bit of flavor and moisture.
Smoking the brisket for 12 hours at a low temperature ensures it gets that deep, rich smoky flavor, and the foil wrapping keeps the meat tender and juicy.
Whether you choose to grill smoke it or go the old-fashioned route with ground smoking, you’ll end up with a brisket that’s pure Southern perfection.
The Southern Tradition of Ground Smoking a Slow Smoked Beef Brisket
Ground smoking is a time-honored Southern tradition, and it takes you right back to the roots of BBQ. It’s how my family cooked brisket for generations, especially during family reunions or special occasions.
The process of slow-cooking the meat underground, surrounded by hot coals, imparts a uniquely deep, smoky flavor that’s impossible to replicate any other way.
This old-fashioned technique turns your backyard into a true Southern BBQ pit, bringing a rustic, authentic feel to your cooking.
The best part? It’s a hands-off process after the brisket is buried. While the brisket cooks underground, you get to enjoy time with family, knowing that something incredible awaits you after 12 hours of low, slow magic.
A Taste of Southern Comfort with The Slow Cooked Beef Brisket
There’s something magical about Southern BBQ, and this Southern Slow Smoked Beef Brisket is no exception.
The slow, careful preparation that goes into cooking this brisket mirrors the way we Southerners approach life — with patience, care, and a deep appreciation for tradition.
Whether you’re smoking it on the grill or going all out with a ground smoker, this brisket is sure to become a family favorite.
Authentic Southern Slow Smoked Beef Brisket Recipe
Equipment
- 1 large smoker or barbecue grill
- 1 outdoor smoker hole ( optional )
Ingredients
- 1 whole beef brisket (trimmed to your liking)
- ½ cup black pepper
- ¼ cup salt
- ½ cup garlic powder
- ½ cup onion powder
- ¼ cup smoked paprika
- 1 tbsp cayenne pepper
- 1 cup Badia Complete Seasoning
Instructions
- Sear the Brisket:Heat a large griddle on medium-high. Sear the brisket on both sides for 2-3 minutes, creating a beautiful crust. This seals in the juices and gives the brisket a smoky, grilled flavor.
- Prepare the Dry Rub:In a mixing bowl, combine black pepper, salt, garlic powder, onion powder, smoked paprika, cayenne pepper, and Badia Complete Seasoning. Mix well to ensure even distribution.
- Cool and Coat:Once the brisket is seared, let it cool slightly before applying the rub. Coat the brisket thoroughly with the dry rub, making sure to get both sides.
- Wrap it Up:Here’s the key to tender brisket: Wrap the brisket tightly in aluminum foil. Wrap it 10-12 times, alternating the direction each time to lock in all those delicious juices. This trick, learned from my mother, ensures the meat stays moist and flavorful throughout the cooking process.
- Slow Smoke Method 1 – Grill Smoking:If you’re using a smoker or grill, set it to 225°F and smoke the brisket for 12 hours. You can use a mix of mesquite and hickory wood for that rich, Southern flavor. Make sure to check occasionally, but the foil wrapping does most of the work by holding in moisture.
- Slow Smoke Method 2 – Ground Smoking (Old-Fashioned):For a truly authentic experience, try ground smoking. Dig a hole in your backyard about 3 feet deep. Line the bottom with hot coals and place the foil-wrapped brisket on top. Cover it with more coals, then seal the hole with dirt. Let the brisket cook for 12 hours underground. This method takes patience, but the result is worth it. The meat will be infused with an irresistible, smoky flavor that tastes like it came straight from the heart of the South.
- Rest and Serve:After the long smoking process, let the brisket rest for 30 minutes before slicing. This helps the juices redistribute throughout the meat. Serve with classic Southern sides like cornbread, baked beans, or potato salad.
