| Marinate the beef overnight in an air tight
container or zip lock bag. Rub the beef with seasoning mixture 1 hour before cooking and let
stand at room temperature. Place wood in water and allow to soak for 1
hour.
Using a smoker grill, build the fire with the wood and briquettes in
the fire chamber.
On the smoking side, put in the beef (fat side up) and close the
lid. Slow smoke for 6 hours. Max heat 175 to 200 degrees. Add
wood and briquettes as needed
When fully smoked, bake in a covered pan with a 1/4 cup chicken
broth or water for 4 hours at 325 - 350
degrees. As an option, you can cover the meat with some
barbecue sauce the last half hour if you wish.
When done, serve sliced with a side of barbecue sauce. Brisket Marinade
1/4 cup vinaigrette (recipe to follow)
1/4 cup beer
2 Tbsp. Gecko Gary's Roasted Red Pepper Hot Sauce
1/2 red onion chopped
2 Tbsp. soy sauce
1 Tbsp. brown sugar
Basic Vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tsp. dijon mustard
1 Tsp. honey
1 Tsp. dry basil chopped
1 clove garlic crushed and chopped
Salt and fresh ground pepper to taste
Wisk all ingredients together |