Mississippi Brisket

Imagine tender, smoky brisket infused with the bold flavors of pepperoncinis, garlic, and a zesty ranch kick—it’s like a classic pot roast with a BBQ twist! Perfect for a laid-back weekend cookout or a cozy family dinner, this dish is all about comfort with a side of Southern charm. So fire up the smoker, grab your favorite hot sauce, and let’s turn up the flavor with this mouthwatering, fall-apart tender Mississippi Brisket!

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • 1 each Creekstone Farms Prime Brisket Flat
  • 1/2 cup Bear & Burton’s The W Sauce (Worcestershire), divided
  • Cattleman’s Grill Trail Dust All Purpose Seasoning
  • 1/2 cup Pepperoncinis, sliced
  • 8 each Pepperoncinis, whole
  • 1 cup unsalted Beef Stock
  • 3 each Garlic Cloves, chopped
  • 2 tbsp Beef Tallow
  • 2 tbsp Ranch Seasoning
SMASHED POTATOES:
  • 5 lb Red Potatoes, quartered
  • 1 1/2 cups Half and Half
  • 10 tbsp unsalted Butter
  • Jacobsen Salt Co. Kosher Sea Salt, to taste

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF, set up for smoking.
  2. Slather the brisket with about one quarter cup of Bear & Burton’s The W Sauce on all sides. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
  3. Smoke the brisket overnight, about 10-12 hours. In the morning, turn the grill temperature up to 250ºF and continue smoking until the internal temperature reaches about 160ºF – 170ºF, and a solid bark is formed on the outside, then remove from the smoker and turn the grill temperature up to 300ºF.
  4. Combine the remaining ingredients in a half-sized foil pan. Place the brisket in the pan. Cover with foil. Return to the grill and cook until falling apart, about 210ºF internal.
  5. To make the mashed potatoes, first boil the quartered potatoes until tender. Strain the water from the potatoes and transfer the potatoes to a pan. Add the half and half and butter and mash and stir with a hand masher until incorporated. Season with Jacobsen Salt Co. Kosher Sea Salt, to taste.
  6. Shred the brisket by hand, then chop with a cleaver. Toss the chopped brisket in the juices in the pan until all of the liquid is incorporated into the meat.
  7. Serve the brisket over mashed potatoes.