Smoked Beef Brisket

1. 1

   Whisk all the ingredients together in a large bowl. Take the brisket and score it with a sharp knife criss cross on both sides. Place the brisket in a large or extra large freezr bag or large non metallic pan that can hold it and the marinade. Pour the marinade in the bag or container with brisket, mix and seal bag or cover container with plastic wrap and place in fridge overnight or longer if you can. 2 days in the fridge would be awesome! Now make 3 to 4 smoke packs with hickory chips soaked in water for at least 1 hour. Use one good handful to half a handful of dry chips wrapped in tinfoil with holes poked in the wet side of the pouch. Remove one side of the grate from the BBQ and light that side. Place smoke pouch hole side up directly on flame side with no grate. Heat BBQ to 250-300F and wait until pouch begins to smoke. Remove brisket from bag or container and RESERVE the marinade. Place the brisket on the indirect heat side of BBQ with a catch pan under the grate if you want. Generously pour some of the marinade on the brisket and let it cook for 4 to 5 hours basting with remaining marinade from time to time. Replace smoke packs as they burn out. (generally they will last for about 1 hour) Make sure the smoke packs don't catch on fire as they will not last long.

2. 2

   This recipe is rated at 4 to 5 beers.

* Per serving · 4 servings · Values may vary.

No additional tips available.