Extra beefy flavor from beef broth gives this barbecue brisket marinade the power to "beef up" the flavor of your barbecued briskets. You can use canned beef broth, but I prefer using two teaspoons of beef bouillon powder, added to two cups of warm water instead.
Start with a whole brisket, dividing the point from the flat section. The thicker end is where the point muscle is located, with the two sections divided by a seam of fat. Once separated, trim the remaining fat to 1/4 inch thick. Score the fat layer before marinating the meat.
Combine the broth with the other liquid ingredients and the black peppercorns. Marinate the brisket point and flat overnight.
Barbecue the brisket at medium low heat, using the indirect grilling method. Grill for 4 to 6 hours, or until the meat is tender.
The leaner brisket flat usually finishes first, and should be removed and wrapped in foil to rest as you wait for the point to finish barbecuing. The point is a fattier cut of meat, so the longer it cooks, more of the marbled fat will melt, releasing its juicy flavor.
And since this brisket marinade contains liquid smoke, it'll
have nice smoky taste. Makes fantastic sandwiches, or can be served
sliced next to your bbq side dishes.