Smoked Brisket from Smokey Bones features tender, slow-cooked beef brisket infused with rich smoky flavors, topped with BBQ sauce and served with a side of tangy coleslaw, offering a savory and satisfying barbecue experience.
Equipments
- Smoker
- Charcoal or wood chips
- Meat thermometer
- Brisket knife
- Cutting board
- Aluminum foil or butcher paper
- BBQ brush or mop
- Tongs
- Mixing bowl (for coleslaw)
- Whisk (for coleslaw dressing)
- Serving platter
- Sauce bottle or bowl (for BBQ sauce)
Ingredients
- 1 (4-5 lb) beef brisket
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1/2 cup apple cider vinegar (for mopping)
- 1 cup BBQ sauce
- For coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon celery seed
- Salt, to taste
- Black pepper, to taste
The combination of kosher salt, black pepper, smoked paprika, and brown sugar creates a balanced dry rub that enhances the brisket's smoky flavor while tenderizing the meat. Using apple cider vinegar in the mop helps keep the brisket moist during the slow-smoking process, preventing it from drying out. Fresh ingredients like shredded green cabbage and carrots contribute to the crisp texture of the coleslaw, while the Dijon mustard and honey in the dressing add a tangy and slightly sweet contrast. Make sure to use a reliable meat thermometer to ensure your brisket is cooked to the perfect internal temperature for tenderness. You can recreate the rich, smoky taste of the Smoked Brisket from Smokey Bones with this copycat menu by carefully following the seasoning, mopping, and smoking techniques.
Instructions
- Instructions:
- Preheat smoker to 225°F using charcoal or wood chips.
- Trim excess fat from brisket.
- Combine salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne pepper to make a dry rub.
- Evenly coat brisket with dry rub.
- Place brisket fat-side up in smoker.
- Insert meat thermometer into thickest part of brisket.
- Smoke brisket for about 6-8 hours, or until internal temperature reaches 165°F.
- Periodically mop brisket with apple cider vinegar every 1-2 hours.
- Wrap brisket in aluminum foil or butcher paper.
- Continue smoking until internal temperature reaches 195-203°F, about 2-4 more hours.
- Remove brisket and let rest for at least 30 minutes.
- Slice brisket against the grain with brisket knife.
- Warm BBQ sauce and brush over brisket slices.
- For coleslaw: Mix green cabbage and carrots in mixing bowl.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper.
- Pour dressing over cabbage mixture and toss to combine.
- Serve smoked brisket on platter with coleslaw on the side and extra BBQ sauce.
Substitution
Smoked Brisket from Smokey Bones copycat menu captures the essence of tender, smoky beef brisket paired with tangy coleslaw and rich BBQ sauce for a classic barbecue meal. If you don't have a smoker, you can use an oven set to low heat with a water pan to mimic slow cooking and create moist brisket. When selecting wood chips, hickory or oak impart authentic smoky flavors, but fruitwoods like apple or cherry provide a milder, sweeter aroma. Use a meat thermometer to ensure the internal temperature reaches 195-205degF for optimal tenderness without drying out your brisket. You can substitute mayonnaise in the coleslaw with Greek yogurt for a lighter texture and tangier flavor.
Tips
Your smoker must maintain a steady 225degF throughout the cooking process to ensure tender brisket that is fully cooked without drying out. Insert the meat thermometer into the thickest part of the brisket to monitor the internal temperature, aiming for 165degF before wrapping and 195-203degF before resting. Letting the brisket rest for at least 30 minutes after smoking allows juices to redistribute, enhancing moisture and flavor. When slicing, cut against the grain to maximize tenderness and avoid chewy bites.
Nutritions
Smoked brisket provides a rich source of protein, essential for muscle repair and growth, while the slow-smoking process enhances the tenderness without adding extra fats. The dry rub and BBQ sauce contribute antioxidants and spices like paprika and chili powder, which may support metabolism and inflammation reduction. Your side of coleslaw offers dietary fiber, vitamins A and C from cabbage and carrots, plus healthy fats from mayonnaise that aid in nutrient absorption. Together, this meal balances savory flavors with nutritional benefits that can support a well-rounded diet.
Storage
Store leftover smoked brisket wrapped tightly in aluminum foil or butcher paper to maintain moisture and smoky flavor. Place the wrapped brisket in an airtight container or resealable plastic bag before refrigerating, and consume within 3-4 days for optimal freshness. For longer storage, freeze the brisket in vacuum-sealed bags or airtight containers, ensuring you label the package with the date to keep track of its shelf life.
Variation or Alternatives
You can experiment with different wood chips like hickory or mesquite to vary the smoky flavor of the brisket. Instead of apple cider vinegar for mopping, try using a mixture of beef broth and Worcestershire sauce to add richer moisture during smoking. Swap the mayonnaise in the coleslaw dressing with Greek yogurt for a lighter, tangier side dish. For a spicier finish, mix some chipotle powder into the BBQ sauce before brushing it on the sliced brisket.
Allergies
Your Smoked Brisket from Smokey Bones may pose allergy risks due to ingredients like mayonnaise, which contains eggs, and Dijon mustard, which can contain mustard seeds, both common allergens. Individuals sensitive to spices such as cayenne pepper, chili powder, garlic, and onion powder should be cautious, as these can trigger allergic reactions or irritations. Those with a beef allergy must avoid the brisket itself to prevent severe allergic symptoms.
Why this recipe?
The Smoked Brisket menu from Smokey Bones restaurant is renowned for its tender, slow-cooked beef infused with rich, smoky flavors that perfectly balance savory spices and natural juiciness. Customers appreciate the authentic barbecue taste and the expertly crafted sauces that enhance every bite, delivering a true pitmaster-quality experience. Creating a copycat version allows you to savor the same deep, smoky flavor profile at home, customizing seasoning and cooking techniques to suit your preferences. Your homemade smoked brisket promises to replicate that satisfying, melt-in-your-mouth texture while saving money and providing the joy of crafting a signature dish.