Great for the smoker, this marinated beef brisket recipe includes a brisket marinade flavorful from the additions of horseradish and coarse brown mustard. Combined with a good dose of wood smoke, this brisket turns out really tasty!
I've smoked this one with a combination of two smoker woods- oak and mesquite, using about double the amount of oak as mesquite. Apply smoke for the first 5 to 6 hours of smoking.
Use a whole brisket, 10 to 12 pounds, for this recipe. Trim off excess fat (leave 1/4 to 1/2 inch thickness remaining), then score the fat so that marinade flavor can do its job.
Combine the brisket marinade ingredients, mixing well. A quart jar makes a handy mixing container. Just measure the ingredients into the jar, twist on the lid and shake it all up.
Pour the beef marinade over the brisket and allow it to marinate overnight in the fridge. Flip it over a few times for complete flavor coverage.
Preheat your smoker to the 225-240 degree range. Add the smoke wood, per
manufacturer's recommendation. Smoke for approximately one hour per
pound. Use a good remote meat thermometer to help determine when the
brisket is done.
At 185-190 degrees, the brisket should be tender enough to slice, or bring it up another 10 degrees if you preferred pulled beef brisket. A quick test with a fork will give indication of how tender the meat really is.
For a good basting liquid, I usually strain the brisket marinade after
removing the brisket, bringing it to a simmer for five minutes. I'll
use that liquid to baste the brisket every 45 minutes, starting after
the first three or four hours of smoking.
You can serve this tasty marinated beef brisket with the same type of horseradish sauce served with prime rib. And it's good with BBQ sauce, too.