Smoked Marinated Brisket
This is a simple marinade for a small brisket. Be sure to cut thin slices, at a slant, across the grain of the meat.
- 1 – 3 to 4 lb. Brisket (see note below)
- Meat tenderizer
- 2 cups Italian salad dressing
- 1 teaspoon chili powder
Sprinkle meat thoroughly with meat tenderizer and let set 5 –10 minutes. Combine Italian dressing and chili powder for the marinade. Pour over brisket and marinate overnight. Remove brisket from marinade and water-smoke.
Charcoal: Use 7 – 8lbs. Charcoal, 4 quarts hot water, 2 wood sticks and smoke 3 –4 ½ hours.
Electric: Use 4 quarts hot water, 2 wood sticks and smoke 3 – 4 hours.
Note: For a 5 –pound brisket, use 8 – 10 pounds and increase the smoking time (charcoal and electric) 1 to 1 ½ hours.
Serves 6 – 8
Smoked Brisket (Boneless)
- 10 lb. Brisket
- 1 tablespoon garlic salt
- 1/3 cup catsup
- 1/2 cup vinegar
- 1/2 cup Worcestershire Sauce
- 1 tablespoon pepper
- 1 teaspoon onion salt
Fill charcoal pan completely with charcoal and/or wood. Fill the water pan with liquid, leaving enough room for the excess marinade. Marinate the brisket (approx. 10 lbs.) in sauce given above for 12 hours. Pour 1/2 cup red wine and remaining marinade into the water pan. Place brisket on grill. Smoke brisket for approximately 8 hours.