|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 3mg||15%|
|*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.|
Brisket is one of the most flavorful cuts of meat, but it is also one of the most challenging cuts to cook. Our marinade recipe and method really help to keep the brisket tender and moist. This recipe is for a smaller brisket (about 4 pounds), but it's enough that you'll get the benefit of your hard work with leftovers.
Although in the past, briskets were usually smoked without trimming them beforehand, and you certainly can approach it that way, it's a common practice nowadays to trim the cut before cooking or smoking. Doing so helps the flavor penetrate the meat more evenly, and it provides more consistency in the cooking process and time.
This is a great and easy recipe: Marinate the cut overnight (up to a whole day), toss it in the smoker, assemble some sides, and enjoy. Brisket is great with coleslaw, grilled potato skins, baked beans, and green beans. It also happens to be really good with any kind of pickled veggie.
4 pounds beef brisket, trimmed
2 teaspoons Diamond Crystal kosher salt
1 to 2 teaspoons ground black pepper, to taste
For the Marinade:
1 cup red wine vinegar
1 cup water
1 onion, sliced
2 cloves garlic, minced
8 whole garlic cloves
1 tablespoon dried parsley
2 bay leaves
1 teaspoon celery seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
Steps to Make It
Gather the ingredients.
Season the brisket with the salt and pepper (use the greater amount of pepper if you prefer a more peppery tasting brisket).
In a large, flat, and shallow pan, combine all the marinade ingredients and mix well.
Place the seasoned brisket in the pan.
Marinate the brisket in the fridge covered for 12 hours (up to 24 hours), turning it over 2 or 3 times during the process so all parts are well marinated.
Remove from the refrigerator and allow the meat to reach room temperature.
Prepare the smoker. You will want to smoke the cut for about 4 to 5 hours at 220 F to 240 F. If using a water smoker, put the remaining marinade in the water pan to add flavor.
Place brisket on the smoker and cook until the internal temperature reaches 180 F/80 C. Check the temperature at the 4-hour mark.
Remove and rest the meat for at least 1 hour.
Slice the meat against the grain. Serve and enjoy.
If your brisket is smaller than the 4-pound one we tested this recipe with, the timing will be a little bit shorter. Cook as directed to the temperature specified in the recipe, keeping in mind that pinkness can be present in cured or smoked meats, and it isn't necessarily a reflection of doneness.
How to Store and Freeze Brisket
Leftover brisket will keep for three to four days, well wrapped in the refrigerator. You can eat it cold or reheat it to your liking in a low oven, wrapped in foil, until it's warm. It happens to make great sandwiches, too, with pickled veggies, mustard, avocado, ketchup, and other sandwich fixings.
For longer storage, wrap the brisket in foil or plastic and then transfer to a zip-close freezer bag and press out as much air as possible. Freeze the brisket for up to two months.
Why is my brisket tough?
If brisket is cooked too quickly, it will be tough. Brisket has a lot of connective tissue in it, and when it's cooked slowly over a longer period of time, that connective tissue breaks down and helps the meat become tender and juicy.