Smoking a small brisket is not normally done. However, the marinade in this recipe helps to keep the brisket tender and moist.
- Serves: 6 persons
- 4pounds beef brisket, trimmed
- For the Marinade:
- 1cup red wine vinegar
- 1cup water
- 1onion, sliced
- 2cloves garlic , minced
- 8cloves garlic, whole
- 1tablespoon dried parsley
- 2bay leaves
- 1teaspoon celery seeds
- ½teaspoon dried thyme
- ½teaspoon dried rosemary
- ½teaspoon dried basil
Step 1Gather the ingredients.
Step 2In a large, flat, and shallow pan, combine all the marinade ingredients and mix well.
Step 3Place brisket in the pan.
Step 4Marinate 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.
Step 5Remove from the refrigerator and allow the meat to reach room temperature.
Step 6Prepare 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.
Step 7Place brisket on the smoker and cook until the internal temperature reaches 180 F/80 C. Check the temperature at the 4-hour mark.
Step 8Remove and rest the meat for at least 1 hour.
Step 9Slice the meat against the grain. Serve and enjoy.