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Smoked Beef Brisket with BBQ Sauce and Coleslaw

Elina James
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Course Dinner
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Smoked Brisket:
  • 1 (10–12 lb) whole beef brisket (packer cut, with point and flat)
  • 3 tbsp kosher salt
  • 3 tbsp freshly ground black pepper
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp brown sugar
  • 2 tbsp mustard (for coating)
  • Wood chunks or chips (oak, hickory, or mesquite preferred)
  • For the Homemade BBQ Sauce:
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tbsp molasses
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • Salt to taste
  • For the Coleslaw:
  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • ¾ cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • ½ tsp celery seed (optional)
  • Salt and pepper to taste

Instructions
 

  • Step 1: Prepare the Brisket : Trim the brisket: Remove excess fat, leaving about ¼-inch fat cap for moisture. Rub the brisket with a thin layer of mustard to help the dry rub adhere. Mix all dry rub ingredients (salt, pepper, paprika, garlic powder, onion powder, brown sugar). Generously season all sides of the brisket with the rub. Cover and refrigerate for 12–24 hours for maximum flavor penetration.
  • Step 2: Prepare the Smoker : Preheat your smoker to 225°F (107°C). Add wood chunks or chips for smoke (oak, hickory, or mesquite give authentic flavor). Place a water pan inside to maintain moisture.
  • Step 3: Smoke the Brisket : Place the brisket fat side up on the smoker grates. Close the lid and smoke for 6–8 hours, maintaining a consistent temperature. Spritz occasionally with apple juice or apple cider vinegar to keep it moist. Once the internal temperature reaches 165°F (74°C), wrap the brisket tightly in butcher paper or foil.
  • Step 4: Continue Cooking : Return the wrapped brisket to the smoker and continue until the internal temperature reaches 195–203°F (90–95°C). Remove from smoker and let it rest (still wrapped) for at least 1 hour before slicing. Slice against the grain for the most tender texture.
  • Step 5: Make the BBQ Sauce : In a saucepan, combine ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, and spices. Simmer on low heat for 15–20 minutes until slightly thickened. Taste and adjust seasoning if needed.
  • Step 6: Make the Coleslaw : In a large bowl, combine cabbage and carrots. In a separate bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt, and pepper. Pour dressing over vegetables and toss to coat. Chill for 30 minutes before serving.