Smokey and the brisket
Skip the line by ordering ahead directly through Smokey Joe’s. December 1985, in Dallas, TX by Joe Melton and Kenneth Manning. We are known for our amazing pork spare smokey and the brisket, loaded baked potatoes, and our famous buttermilk pie.
This page is not available You may need permission to access this page. These wings will change your life. Bone-In Ribeye seasoned to perfection and cooked to your liking, topped with a garlic-herb butter, and served with your choice of two regular sides. French Cut Green Bean in a 4 cheese sauce, topped with crispy onions. Green Bean French Cut Green Beans simply seasoned with butter, kosher salt, and black pepper. NOTICE: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE RISK OF FOODBORNE ILLNESS. ITEMS MAY BE SERVED RAW OR UNDERCOOKED, OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENT.
Not all menu items are available at every Smokey Bones location. Must be 21 years or older to consume alcohol. Here are 14 savory side dishes that will transform your brisket into a savory feast. From creamy coleslaw and baked beans, to corn pudding and scalloped potatoes, we’ve got you covered. Brisket is usually flavored with barbecue sauce, onions, and carrots, and smoked or slow-braised to perfection. No matter which method you choose, the key is to give the meat ample time to cook to achieve that signature soft, melt-in-your-mouth tenderness every good brisket has.
Enter your email below and we’ll send the recipe straight to your inbox! I have to admit, I can easily devour brisket all on its own. But if you’re going to serve this dish to guests, you’ll want to give them a few sides to eat with this delectable dish. From creamy coleslaw and baked beans, to corn pudding and scalloped potatoes, we’ve got you covered. The combination of sweet and tangy flavors, plus the crunchiness of the cabbage and carrots balances out the richness and tenderness of the brisket, making them the perfect pair. And because coleslaw is such a popular dish, you’ll know it will never disappoint. Whether you use the traditional creamy mayo dressing or the refreshing apple cider vinaigrette, a colorful coleslaw will always be a crowd-pleaser.
Pro-tip: prepare your coleslaw at least 4 hours before serving that way, the veggies have enough time to soak up all the flavors of your chosen dressing. Plus, it’s always extra good when served chilled. This little switch up will make corn pudding a better fit for your brisket. If you want to try it, all you need is to infuse your regular corn pudding recipe with some thyme and onions. For the best corn pudding, be sure to check for doneness by poking the center with a knife. The pudding should be a little jiggly, but the knife should come out clean.
Flavor your beans with cider-molasses barbecue sauce and infuse them with bacon, peppers, and onions for a savory feast your guests will never forget. But you know what tastes the most amazing with brisket? Aside from the thinly sliced potatoes, what makes them a cut above the rest is its creamy, cheesy, buttery, and smokey flavor. While you can do this manually, it’s much better if you have a chopping gadget, like a mandolin, to ensure uniform-shaped cuts.
You know what will make it even better? Top it with some crispy bacon crumbs! The smokiness of the bacon perfectly matches the flavor of the brisket. Southern-style by giving it a hearty and crunchy breadcrumb topping. This tastes fantastic with brisket as well. The key to making delicious Brussels sprouts is timing. Over-cooking them is what gives them that bitter taste and foul smell.
