This was the first time I decided to marinade a brisket before smoking it, just to see what it would do. Well to sum up what it did, I will never make a brisket again unless it is in this exact marinade recipe. Yes it was THAT good. I know some of you don’t have smokers which is ok, that is why I put oven instructions as well. If you do have a grill though, do some google research on how to use your gas or charcoal grill as a smoker because you are really missing out. I mean look up two inches at the juices flowing in that picture……Worth every hour I just let it sit and smoke. I hope lots of you enjoy this recipe now and in the future, and please come back and leave me a comment with your thoughts.
Wash your brisket under cold water and pat dry with paper towels
Combine all of your marinade ingredients together in a large mixing bowl and stir well
Place your brisket in a large resealable ziploc bag or container you can get as much air out as possible. I use 2 gallon ziplocs
Pour your marinade over your brisket, remove as much air as possible, seal the bag and refrigerate for 24 hours
An hour before you plan to start smoking, remove it from the refrigerator, remove it from the marinade and pat dry
Mix your rub ingredients together in a small bowl and generously rub your brisket with as much rub as desired. Ensure before you rub the fat side you score it like a checkerboard to ensure your rub gets to the meat
Preheat your smoker and keep the temperature as close to 225 degrees as possible
Once your smoker is preheated, place your brisket fat side up on the smoker and close the lid. DO NOT OPEN IT FOR ANOTHER 6 hours at least. Everytime you open the lid you add 60 minutes to your cook time and there is no need since we marinated it to stay moist.
I recommend using a meat thermometer that gets left in and you do not open your lid until you take the brisket off when it reaches 185 degrees fahrenheit
Once your brisket is complete, slice against the grain and serve
Follow steps 1-6 above but instead preheat your oven to 275 degrees fahrenheit
Once your brisket is ready, place it in a large roasting pan, fat side up and cover with aluminum foil