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Catch ‘em & Cook ‘em: Smoked Beef Brisket

August 8, 2018
By Capt. Dick May , Pine Island Eagle


One 7 to 10 lb brisket

Hickory chunks for smoker


1 bottle hickory smoked marinade (12/7 oz.)

2 Tbsp Worcestershire sauce

1/4 C barbecue sauce

2 Tbsp liquid smoke

1 tsp garlic powder

1 tsp ground black pepperidge

How to:

1. Remove most of the fat (not all of it) from brisket and cut into 3 or 4 pieces

2. Place brisket pieces in a sealable plastic bag and pour 3/4 of the marinade over it. (Reserve balance of marinade)

3. Seal the bag and marinate brisket for 24 hours, turning every 6 hours or so.

4. Remove brisket and place on an aluminum foil sheet and place in smoker over a water pan.

5. Place hickory chunks that have been soaked in water, over the fire.

6. Smoke for 3 hours or until internal meat temperature reaches 155 degrees.

7. Remove from smoker

8. Bring reserve marinade to a boil.

9. Place brisket in over-proof pan and pour hot marinade in roasting pan and place in 150 175 degree oven for 6 to 7 hours until very tender.

10. Slice and serve warm

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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