Smoked Mini-Brisket Recipe

Prep: 12 hrs

Cook: 5 hrs

Total: 5 hrs

Servings: 6 servings

33 ratings

Nutritional Guidelines (per serving)
735	Calories
35g	Fat
11g	Carbs
88g	Protein

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

Gather the ingredients.

The Spruce / Maxwell Cozzi
In a large, flat, and shallow pan, combine all the marinade ingredients and mix well.

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Place brisket in the pan.

The Spruce / Maxwell Cozzi
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.

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

The Spruce / Maxwell Cozzi
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.

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

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Remove and rest the meat for at least one hour.

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Slice meat against the grain. Serve and enjoy!

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Side Dishes for Your Brisket

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

Corn Ideas: Try corn on the cob, Mexican street corn (elote) or Louisiana cornbread.
Guacamole: Mash very ripe avocados with pepper flakes, salt, and lime juice. For a creamier dip, add heavy cream or full-fat Greek yogurt; the acid in the cream will also keep your avocado from browning for a longer time. For a play on the Mexican side, try our avocado raita.
Potato Ideas: Make grilled potato skins, dill and horseradish potato salad, or pan-fried fingerling potatoes with olive oil and truffle salt.
Salad Ideas: Make a cucumber and pineapple salad or fresh fennel and grapefruit salad for a summery lunch.
Rice Ideas: Offer light sides like this Asian rice with veggies, or steam some Jasmine rice for a mild-flavored side dish.
Sandwich Bar: Offer the strips of brisket as part of a sandwich bar in which each guest makes their own creation. Place in separate bowls different types of greens, sliced cheeses, mustards, pickled veggies, corn chips, slices of avocado, homemade ketchup, and anything you'd eat in a sandwich, along with fresh baguettes, ciabattas, or Italian bread.