BBQ Brisket with Cornbread

There’s something magical about the combination of tender, smoky BBQ brisket paired with warm, buttery cornbread. This classic duo brings together the best of Southern comfort food, creating a meal that’s perfect for family gatherings, weekend dinners, or any time you’re craving something truly satisfying. I’ve refined this BBQ Brisket with Cornbread recipe to ensure you get restaurant-quality results right in your own kitchen.

Ingredients

For the Brisket:

• 5-7 lb beef brisket, preferably with a good fat cap
• 1/4 cup brown sugar
• 3 tablespoons smoked paprika
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon kosher salt
• 2 cups beef broth
• 1 cup your favorite BBQ sauce

For the Cornbread:

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup melted butter

Instructions

For the Brisket:

1. Mix all the dry rub ingredients (brown sugar through salt) in a bowl.
2. Trim excess fat from the brisket, leaving about 1/4 inch fat cap.
3. Coat the brisket thoroughly with the dry rub mixture, massaging it into the meat.
4. Let the seasoned brisket rest at room temperature for 1 hour.
5. Preheat your smoker or oven to 250°F.
6. Place the brisket fat side up in your cooking vessel, pour beef broth around (not over) the meat.
7. Smoke/cook for about 1.5 hours per pound, or until internal temperature reaches 195-205°F.
8. Brush with BBQ sauce during the last 30 minutes of cooking.
9. Let rest for 30 minutes before slicing against the grain.

For the Cornbread:

1. Preheat oven to 400°F and grease a 9×13 inch baking pan.
2. Whisk together all dry ingredients in a large bowl.
3. In another bowl, beat eggs, buttermilk, and melted butter.
4. Combine wet and dry ingredients just until mixed – don’t overmix.
5. Pour into prepared pan and bake for 20-25 minutes until golden brown.

Cook Time and Serving Size

Total Time: 8-12 hours (including smoking time)
Prep Time: 30 minutes
Cook Time: 7-11 hours for brisket, 25 minutes for cornbread
Servings: 8-10 people

Recipe Notes

• For the best results, choose a brisket with good marbling and a decent fat cap.
• If you don’t have a smoker, you can use your oven with liquid smoke for a similar flavor.
• The brisket is done when it’s probe-tender – it should feel like pushing through warm butter.
• For moister cornbread, don’t overbake – remove when a toothpick comes out with a few moist crumbs.
• Let the brisket rest wrapped in foil and a towel in a cooler for up to 4 hours if needed.
• Store leftover brisket wrapped tightly in foil and refrigerate for up to 4 days.

BBQ Brisket with Cornbread

A classic duo bringing together the best of Southern comfort food, creating a meal that's perfect for family gatherings, weekend dinners, or any time you're craving something truly satisfying.

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Prep Time 30 minutes mins

Cook Time 7 hours hrs 5 minutes mins

Total Time 7 hours hrs 35 minutes mins

Servings 4 servings

Calories 700 kcal

Ingredients

  

• 5-7 lb beef brisket preferably with a good fat cap
• 1/4 cup brown sugar
• 3 tablespoons smoked paprika
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon kosher salt
• 2 cups beef broth
• 1 cup your favorite BBQ sauce
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup melted butter

Instructions

 

• Mix all the dry rub ingredients (brown sugar through salt) in a bowl.
• Trim excess fat from the brisket, leaving about 1/4 inch fat cap.
• Coat the brisket thoroughly with the dry rub mixture, massaging it into the meat.
• Let the seasoned brisket rest at room temperature for 1 hour.
• Preheat your smoker or oven to 250°F.
• Place the brisket fat side up in your cooking vessel, pour beef broth around (not over) the meat.
• Smoke/cook for about 1.5 hours per pound, or until internal temperature reaches 195-205°F.
• Brush with BBQ sauce during the last 30 minutes of cooking.
• Let rest for 30 minutes before slicing against the grain.
• Preheat oven to 400°F and grease a 9x13 inch baking pan.
• Whisk together all dry ingredients in a large bowl.
• In another bowl, beat eggs, buttermilk, and melted butter.
• Combine wet and dry ingredients just until mixed - don't overmix.
• Pour into prepared pan and bake for 20-25 minutes until golden brown.