Authentic Southern Slow Smoked Beef Brisket Recipe
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.
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.