### Southern BBQ Comfort: Smoked Brisket with Homemade Coleslaw and Cornbread
Hello everyone! It’s Al here from Al’s Cooking Blog. If there’s one thing I love, it’s a good old-fashioned barbecue, especially when it’s shared with family. With four kids running around the house and a jam-packed schedule, finding time to slow down and enjoy a hearty meal together can be a challenge. But trust me, this trio of Smoked Brisket, Homemade Coleslaw, and Cornbread is worth every minute spent. Let’s dive into a true Southern comfort feast that’ll have your family coming back for seconds (or thirds!).
#### The Star of the Show: Smoked Brisket
There’s something truly magical about a tender, smoky brisket. The hours it spends cooking allow the meat to soak up all those fantastic flavors. First, you’ll want to give your brisket a loving rub-down with olive oil and a homemade spice mixture. From there, it’s all about patience. Set your smoker to a nice, steady 225°F (107°C) and let that brisket bathe in smoky goodness for about 10-12 hours.
While it does take time, smoking brisket isn’t a high-maintenance task. You get to enjoy your day, maybe even have a proper natter with the kids, while the smoker does its thing. Don’t forget to let it rest for an hour before serving to seal in those juices!
#### Crunchy and Fresh: Homemade Coleslaw
What pairs perfectly with smokey, rich brisket? Why, a refreshing Homemade Coleslaw, of course! I love the crunchy texture and tangy flavor it brings to the plate. Shredding cabbage and carrots can be quite meditative, plus, it’s a great task for little hands if your kids are keen to help in the kitchen.
Mix up a creamy dressing with good ol’ mayo, apple cider vinegar, and a hint of sugar. Toss everything together, pop it in the fridge, and let those flavours meld together. Trust me, the wait is worth it. Plus, any leftovers can make a great lunch for the next day!
#### Warm and Comforting: Cornbread
Now, no Southern meal is complete without some homemade Cornbread, dripping in buttery goodness. It’s something I perfected after many Sunday afternoons trying to replicate the perfect balance. Combining the dry ingredients with buttermilk and whisked eggs is simple enough for even the busiest of folks.
Pop this golden mixture into a 400°F (200°C) oven for a quick 20-25 minutes. The result? A moist, slightly sweet bread that completes the meal perfectly. It’s pure comfort, and the smell alone will have your kids wandering into the kitchen, asking when dinner’s ready.
#### Bringing It All Together
When you’re ready to serve, slice the brisket thinly against the grain, pile up that refreshing coleslaw, and add a generous square of warm cornbread. The combination of flavors—the smokiness of the brisket, the tangy crunch of the coleslaw, and the sweet, buttery cornbread—makes for a meal to remember.
So, whether you’re planning a weekend BBQ or a special family dinner, this Southern BBQ Comfort meal is sure to bring smiles all around. Remember, it’s not just about the food but the memories made while cooking and sharing it with the people you love.
Happy cooking, and from my family to yours, enjoy this hearty, comforting feast!
Cheers,
Al
Ingredients
### Smoked Brisket
– 4 lbs beef brisket
– 2 tbsp kosher salt
– 2 tbsp black pepper
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper
– 2 tbsp olive oil
### Homemade Coleslaw
– 1 medium green cabbage (about 1.5 lbs), shredded
– 2 large carrots (about 200g), shredded
– 1/2 red onion (about 75g), thinly sliced
– 1 cup mayonnaise (240ml)
– 2 tbsp apple cider vinegar (30ml)
– 1 tbsp sugar
– 1 tsp celery seed
– Salt and pepper to taste
### Cornbread
– 1 cup cornmeal (120g)
– 1 cup all-purpose flour (130g)
– 1/4 cup granulated sugar (50g)
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk (240ml)
– 1/2 cup unsalted butter (115g), melted
– 2 large eggs
Method
### Method
#### Smoked Brisket
1. **Prepare the Brisket**:
– Pat the brisket dry with paper towels.
– Rub olive oil all over the brisket.
– Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl.
– Rub this spice mixture evenly over the brisket.
2. **Preheat the Smoker**:
– Preheat your smoker to 225°F (107°C).
3. **Smoking**:
– Place the brisket in the smoker.
– Smoke for approximately 10-12 hours, or until the internal temperature of the brisket reaches 195°F (90°C).
4. **Rest**:
– Allow the brisket to rest, wrapped in aluminum foil, for at least 1 hour before slicing.
#### Homemade Coleslaw
1. **Prepare the Vegetables**:
– In a large mixing bowl, combine shredded cabbage, shredded carrots, and sliced red onion.
2. **Make the Dressing**:
– In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.
3. **Combine**:
– Pour the dressing over the shredded vegetables.
– Toss to coat evenly.
4. **Chill**:
– Refrigerate for at least 1 hour before serving.
#### Cornbread
1. **Preheat the Oven**:
– Preheat your oven to 400°F (200°C).
– Grease a 9-inch square baking pan or cast-iron skillet.
2. **Combine Dry Ingredients**:
– In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. **Combine Wet Ingredients**:
– In another bowl, whisk together buttermilk, melted butter, and eggs.
4. **Mix Together**:
– Pour the wet ingredients into the dry ingredients.
– Stir until combined, but do not overmix.
5. **Bake**:
– Pour the batter into the prepared baking pan.
– Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. **Cool**:
– Allow to cool slightly before serving.
Serve the tender smoked brisket with a generous portion of homemade coleslaw and a warm slice of cornbread. Enjoy!
