Smoked Mini-brisket Recipe

By Derrick Riches

Updated 02/01/18

Beef Brisket
jjpoole/E+/Getty Images
Ratings (13)
  • Total: 5 hrs 30 mins
  • Prep: 30 mins
  • Cook: 5 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
735 Calories
35g Fat
11g Carbs
88g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I know, you're not supposed to smoke a trimmed brisket. However, the marinade in this recipe really helps to keep the brisket tender and moist. This is a great recipe for those who want a small brisket or those that can't find an untrimmed brisket.

Ingredients

  • 4 pound/1.8 kg beef brisket (trimmed)
  • 1 cup/240 mL red wine vinegar
  • 1 cup/240 mL water
  • 1 onion (sliced)
  • 2 cloves garlic (minced)
  • 8 whole cloves
  • 1 tablespoon/15 mL parsley
  • 2 bay leaves
  • 1 teaspoon/5 mL celery seeds
  • 1/2 teaspoon/2.5 mL thyme
  • 1/2 teaspoon/2.5 mL rosemary
  • 1/2 teaspoon/2.5 mL basil

Steps to Make It

  1. Place brisket flat in a shallow pan.

  2. Combine other ingredients and pour over brisket.

  3. Cover and refrigerate for 24 hours (turning occasionally).

  4. Remove from refrigerator and allow to reach room temperature.

  5. Prepare smoker.

  6. You will want to smoke for about 4-5 hours at 220-240 F/105-115 C.

  7. If you are using a water smoker you can put the remaining marinade in the water pan to add flavor.

  8. Place brisket on smoker and cook until the internal temperature reaches 180 F/80 C.

  9. Remove and slice across the grain.