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.
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.