Hickory Smoked Beef Brisket with Garlic Butter Potatoes
Hickory Smoked Beef Brisket with Garlic Butter Potatoes brings deep smoke and rich garlic together for a hearty meal.
Ingredients
For the brisket
- 1 whole Beef brisket Choose a well-marbled brisket for best results.
- 2 cups Hickory wood chips For smoking.
- 2 tbsp Salt For seasoning.
- 1 tbsp Pepper For seasoning.
For the garlic butter potatoes
- 2 lbs Potatoes Peel and chop before boiling.
- 1/2 cup Butter Melted.
- 4 cloves Garlic Minced.
For the vegetables
- 4 medium Carrots Fresh, for glazing.
- 2 cups Asparagus Fresh, for blanching.
- 2 cups Cabbage Fresh, for blanching.
- 2 tbsp Honey For glazing the carrots.
- 1 cup Meat juices To drizzle over the finished dish.
Instructions
Preparation
- Preheat your smoker to 225°F.
- Season the brisket with salt and pepper.
- Smoke the brisket until it reaches an internal temperature of 195°F, about 6-8 hours.
- Meanwhile, peel and chop the potatoes. Boil them until tender, then drain.
Cooking
- In a pan, melt butter and add minced garlic, cooking until fragrant.
- Toss the potatoes in the garlic butter and keep warm.
- For the honey glazed carrots, steam fresh carrots, then toss with honey and cook slightly until caramelized.
- Blanch the asparagus and cabbage until tender.
- Serve the smoked brisket with the garlic butter potatoes, honey glazed carrots, and fresh asparagus and cabbage, drizzling the meat juices over everything.
Notes
Use a meat thermometer to check doneness. Keep smoker temp steady at 225°F for even cooking. Rest the brisket 20-30 minutes before slicing to keep juices inside. Warm the garlic butter before tossing with potatoes so they absorb flavor.