Smoked Beef Brisket

READY IN: 7hrs 30mins




  • Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
  • Early morning remove the brisket from refrigerator and pat dry.
  • Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
  • Leave brisket at room temperature for 1 hour before putting in the smoker.
  • Meanwhile fire up the smoker.
  • Place fat side up in a foil pan on a rack, so smoke can get around it.
  • Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
  • Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
  • After 3 hours wrap tightly with foil and continue cooking.
  • Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
  • When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
  • cut away excess fat and discard. Slice beef across the grain.
  • Enjoy with your BBQ sauce.
  • Trim fat and slice 1/4 inch slices across the grain.
  • Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.