Smoked Mini-Brisket
Smoking a small brisket is not normally done. However, the marinade in this recipe helps to keep the brisket tender and moist.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
In a large, flat, and shallow pan, combine all the marinade ingredients and mix well.Step 3
Place brisket in the pan.Step 4
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.Step 5
Remove from the refrigerator and allow the meat to reach room temperature.Step 6
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.Step 7
Place brisket on the smoker and cook until the internal temperature reaches 180 F/80 C. Check the temperature at the 4-hour mark.Step 8
Remove and rest the meat for at least 1 hour.Step 9
Slice the meat against the grain. Serve and enjoy.