Smoked Mini-brisket Recipe

By Derrick Riches

Updated 10/21/18

A beef brisket being sliced
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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
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Nutrition Facts
Servings: 6 servings
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.)

We 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 the smoker and cook until the internal temperature reaches 180 F/80 C.

  9. Remove and slice across the grain.