Smoked Brisket
This recipe involves trimming and marinating a brisket, then rubbing it with a special seasoning mix before slow-cooking on a cooker for 4-5 hours with wood smoke.
Ingredients
- brisket, trimmed of most fat
- Worstershire sauce
- 2 TBSP Minced Onion
- 2 TBSP B-B Q Seasoning
- 1 TBSP Salt
- 1 TBSP Pepper
- 3 TBSP Accent Seasoning
- 8oz Jar Lawry's Salt
- 1 Top Minced Garlic
- 3-4 TBSP Cavender's Greek Seasoning
- 2-3 cups Sugar Free 7up
- Oak wood
- a piece Mesquite wood
- a piece Pecan wood
Instructions
- 1
Begin by trimming most of the fat from the brisket.
- 2
Marinate each brisket in Worstershire sauce for approximately 1 minute or so.
1 minute
- 3
Mix together all the dry seasonings (minced onion, B-B Q seasoning, salt, pepper, Accent seasoning, Lawry's salt, minced garlic, and Cavender's Greek Seasoning) in a quart fruit jar. Shake well before sprinkling.
- 4
Take a knife and punch holes in the top of the fruit jar lid. Make sure holes are big enough for minced onion to come out.
- 5
Rub in the special mix of ingredients onto the brisket. You may want to add or delete from this mixture. Amounts are approximates not exacts.
- 6
Put on cooker and cook for 4-5 hours. Total cooking time will vary according to how hot you cook.
4-5 hours
- 7
Wrap brisket in foil and pour approximately 2-3 cups of Sugar Free 7up over brisket before sealing foil.
- 8
For the first hour of cooking, use oak wood with a piece of mesquite wood and pecan. From that point on use oak wood only.
Tips & Notes
- • You may want to add or delete from the seasoning mixture. Amounts are approximates not exacts.
- • Total cooking time will vary according to how hot you cook.
- • There are some people around here who use nothing but oak and/or pecan. Some have used hickory in the early stages of cooking.
