Smoked Carolina Beef Brisket
As the brisket cooks slowly in the smoker, the barbecue sauce and fat evaporate, producing meat that is nicely glazed and caramelized. Round out the meal with our Cheddar and Corn Jalapeño Poppers.
- 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
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.