Smoked Brisket Recipe

Mix up the marinade, then this smoked brisket recipe is on its way. The brisket marinade adds flavor to the meat, plus it improves the texture and moistness. A trimmed brisket flat is used for this recipe. The even thickness of that cut takes on the flavors of the marinade nicely.

Smoked Brisket Recipe

No need to use a high dollar beer for this recipe. Standard Buds or Natties will do fine. This marinade recipe makes enough for one large, trimmed brisket flat.

Best Brisket Marinade

  • 2 cans of beer
  • 1/2 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon each, of... black pepper red pepper flakes
  • oregano
  • chili powder
  • garlic powder


Combine all ingredients with the beer, and let the marinade rest for an hour before using. This allows time for the dry seasonings to release some of their flavor into the liquid.

Plop the brisket into a large freezer bag or other non-reactive container (plastic, stainless steel,glass, ceramic) and pour the marinade in with it. Keep refrigerated for at least one day, preferably two days. When it's done soaking, place the marinated brisket on a rack in the sink to drain. Blot off the excess marinade with paper towels. Discard the used brisket marinade. It's only good for one use.




Brisket Smoking Tips

  • Brisket can be smoked in a meat smoker, a charcoal grill, or a gas grill.
  • Keep the cooking temperature at 225-250 degrees Fahrenheit
  • Using a grill? Use the indirect grilling method - no heat directly under the brisket.
  • Place briskets fat side up - Melting fat automatically bastes meat
  • Open up the smoker or grill as few times as possible
  • Use a pair of remote thermometers to monitor the meat temperature AND the cooking temperature
  • General brisket smoking time guideline...1 to 1-1/2 hours per pound
  • Start basting the brisket after the first 2 hours of smoking
  • Smaller brisket cuts, like the brisket flat in the recipe above, don't need as much smoke as a whole brisket would. Two fist size chunks, or two foil packets of chips is plenty.
  • Brisket internal temperature of 180-185...good for slicing
    Brisket internal temperature of 190-195...more tender, falls apart



Follow these brisket tips to make your smoked brisket recipe a success. This one makes great sandwiches, either shredded or sliced thin. Serve with your favorite sauce, or make a tasty homemade barbecue sauce.

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