🥩 Slow-Smoked Brisket with Garlic Herb Sauce, Roasted Potatoes, Creamed Corn, and Coleslaw 🥔🌽🥗
This dish is a Southern barbecue classic featuring tender, slow-smoked brisket with a garlic herb sauce, crispy roasted potatoes, sweet creamed corn, and tangy coleslaw.
🔥 Southern BBQ Brisket Feast
🛒 Ingredients (Serves 4)
For the Brisket:
3-4 lbs beef brisket (flat cut)
2 tbsp olive oil
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional, for heat)
Salt & black pepper, to taste
For the Garlic Herb Sauce:
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
2 tbsp red wine vinegar
1 tsp red pepper flakes
Salt & black pepper, to taste
For the Roasted Potatoes:
2 lbs Yukon gold potatoes, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper, to taste
For the Creamed Corn:
4 cups corn kernels (fresh, frozen, or canned)
1 cup heavy cream
2 tbsp butter
1 tbsp sugar
Salt & black pepper, to taste
For the Coleslaw:
4 cups shredded cabbage (green or a mix of green and red)
1 carrot, shredded
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
Salt & black pepper, to taste
🔪 Prep the Ingredients
Prep the Brisket:
Pat the brisket dry. In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Rub the mixture all over the brisket. Wrap in plastic wrap and let marinate in the fridge for at least 4 hours (or overnight for best results).
Make the Garlic Herb Sauce:
In a bowl, combine chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Set aside to let the flavors meld.
Prep the Roasted Potatoes:
Preheat oven to 400°F (200°C). Toss potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway, until crispy and golden.
Make the Creamed Corn:
In a skillet, melt butter over medium heat. Add corn kernels and cook for 5 minutes. Stir in heavy cream, sugar, salt, and pepper. Simmer for 5-7 minutes until thickened and creamy.
Prep the Coleslaw:
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve.
🔥 Smoke the Brisket!
Preheat your smoker to 225°F (110°C) using hickory or oak wood for a Southern smoky flavor.
Place the brisket fat-side up in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F (90°C) for tender, sliceable brisket. Wrap in butcher paper or foil halfway through if it starts to dry out (the “Texas crutch”).
Alternatively, if you don’t have a smoker, preheat your oven to 250°F (120°C), place the brisket in a roasting pan with a lid, and cook for 5-6 hours until tender.
Let the brisket rest for 30 minutes before slicing against the grain.
🍴 Serve It Like This:
On a large platter, arrange the sliced brisket over the roasted potato wedges.
Drizzle the brisket with garlic herb sauce.
Add a portion of creamed corn and a scoop of coleslaw on the side.
Pair with a glass of sweet tea or a cold beer 🍺🍹
🔥 Pro Tips:
For a deeper smoky flavor, let the brisket sit in the smoker unwrapped for the first 3-4 hours to develop a good bark.
Resting the brisket is key—don’t skip it, as it keeps the meat juicy.
Make the coleslaw a day ahead for better flavor.
Enjoy guys!