Smoked Mini-Brisket

A beef brisket being sliced
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  • Total: 17 hrs
  • Prep: 12 hrs
  • Cook: 5 hrs
  • Servings: 6 servings
Nutritional Guidelines (per serving)
735 Calories
35g Fat
11g Carbs
88g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 735
% Daily Value*
Total Fat 35g 45%
Saturated Fat 14g 69%
Cholesterol 269mg 90%
Sodium 275mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 5%
Protein 88g
Calcium 118mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brisket is one of the most flavorful cuts of meat, but it is also one of the most challenging cuts to cook. Brisket is not for first-time-cooks, as it requires a good eye (and palate) and experience to be mastered, but we assume if you're jumping into smoking meat you might know your way around the kitchen.

Although in the past briskets were smoked without previous trimming, it's a common practice nowadays to trim the cut before cooking or smoking so the flavor can penetrate the meat more evenly while providing more consistency in the cooking process and time. Our marinade recipe and method really help to keep the brisket tender and moist.

This is a great and easy recipe: marinate the cut overnight (up to a whole day), toss in the smoker, and enjoy!


  • 4 pounds beef brisket (trimmed)
  • For the Marinade:
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 onion (sliced)
  • 2 cloves garlic (minced)
  • 8 cloves garlic (whole)
  • 1 tablespoon dry parsley
  • 2 bay leaves
  • 1 teaspoon celery seeds
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry rosemary
  • 1/2 teaspoon dry basil

Steps to Make It

  1. Gather the ingredients.

  2. In a large, flat, and shallow pan, combine all the marinade ingredients and mix well.

  3. Place brisket in the pan.

  4. Marinate the brisket in the fridge covered for 12 hours (up to 24 hours) turning it over two or three times during the process so all parts are well marinated.

  5. Remove from refrigerator and allow the meat to reach room temperature.

  6. Prepare the smoker. You will want to smoke the cut for about 4 to 5 hours at 220 to 240 F. If using a water smoker, put the remaining marinade in the water pan to add flavor.

  7. Place brisket on the smoker and cook until the internal temperature reaches 180 F/80 C. Check the temperature at the 4-hour mark.

  8. Remove and rest the meat for at least one hour.

  9. Slice meat against the grain. Serve and enjoy!

Side Dishes for Your Brisket

While the meat is smoking make two of three of the following dishes for a complete and delicious dinner: