By Southern Living, My Recipes
Brisket is the legendary low-and-slow-cooked cut of the Lone Star State, but its fame extends far beyond Texas borders. This recipe came to us from a reader in Alexandria, Louisiana. Hickory-smoked with a bold brown sugar-Cajun spice rub, it topped our annual list of favorites in 1995. There's no barbecue sauce. None needed. The heavenly flavor of the brisket speaks for itself.
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Active Time 10 Mins
Total Time 13 Hours 20 Mins
Yield Serves 12 (serving size: about 1/2 lb. brisket)
Ingredients
- 1/2 cup packed dark brown sugar
- 2 tablespoons salt
- 2 tablespoons Cajun seasoning
- 1 tablespoon lemon-pepper seasoning
- 2 tablespoons Worcestershire sauce
- 1 (5- to 6-lb.) beef brisket, trimmed
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How to Make It
Step 1
Stir together dark brown sugar, salt, Cajun seasoning, lemon-pepper seasoning, and Worcestershire sauce. Place brisket in a large shallow dish. Spread sugar mixture on both sides of brisket. Cover and chill 8 hours.
Step 2
Combine hickory wood chunks with water to cover; let stand 1 hour. Prepare smoker according to manufacturer's instructions, bringing the internal temperature to 225°F to 250°F; maintain temperature for 15 to 20 minutes.
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Step 3
Drain wood chunks, and place on coals. Remove brisket from marinade, reserving marinade. Place brisket on lower cooking grate. Pour reserved marinade over brisket, and cover with smoker lid.
Step 4
Smoke brisket, maintaining a low temperature inside smoker between 225°F and 250°F, until a meat thermometer inserted in thickest portion registers 180°F, about 5 hours. Remove from smoker; wrap brisket in aluminum foil, and let stand 10 to 15 minutes. Cut against the grain into thin slices.
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