Smoked Sangria Beef Brisket

Smoked Sangria Beef Brisket
Lauri Patterson/Getty Images
Ratings
  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 1 Beef Brisket (6 to 8 Servings)
Nutritional Guidelines (per serving)
576 Calories
26g Fat
13g Carbs
66g Protein
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Nutrition Facts
Servings: 1 Beef Brisket (6 to 8 Servings)
Amount per serving
Calories 576
% Daily Value*
Total Fat 26g 34%
Saturated Fat 10g 52%
Cholesterol 202mg 67%
Sodium 887mg 39%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Protein 66g
Calcium 85mg 7%
*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.)

This is a nice twist to a traditional brisket. This recipe calls for a sangria marinade and sauce that is sure to enhance an already delicious smoked brisket. Serve with mashed potatoes in colder months and with a delicious creamy potato salad during summer. You will love this one!

Ingredients

  • 1 4-pound/1.7 kg. beef brisket
  • 1 cup/240 mL zinfandel
  • 1/4 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 canned chipotle chilies, minced
  • 3 tablespoons/45 mL triple sec
  • 2 tablespoons/30 mL chili powder
  • 3 tablespoons/45 mL water
  • 2 teaspoons/10 mL sea salt
  • 1 teaspoon/5 mL orange zest
  • 1/2 teaspoon/2.5 mL black pepper, ground

Steps to Make It

  1. Place brisket into a large, deep container. Combine remaining ingredients in a large mixing bowl and pour over meat. Make sure all surfaces of the brisket are well coated. Cover dish with plastic wrap and allow to marinate in the refrigerator for 2 to 4 hours. Remove brisket, but reserve marinade for later, by storing in the refrigerator.

  2. Prepare smoker. You will want it to smoke for about 5 to 7 hours at 220 to 230 F/105-110 C. Place brisket on the smoker and cook until the internal temperature reaches 185 F/85 C. Remove brisket from smoker and wrap tightly in aluminum foil. Let sit for thirty minutes.​

  3. Place reserved marinade in a saucepan and bring to a high simmer for 1 to 2 minutes. Reduce heat and simmer on medium-low to low for another 8 to 10 minutes or until sauce begins to thicken. Remove from heat and serve sangria sauce over sliced brisket.