Smoked BarbeQued Brisket
Contributed by: Bob Brown, Holy Smokers
From "The Kansas City Barbeque Society Cookbook: Barbeque ... It's Not Just for Breakfast Anymore" (Kansas City Barbeque Society)
- 1/2 cup barbeque spices
- 1/2 cup red wine
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 1 (7- to 10-pound) beef brisket
Pour mixture of barbeque spices, red wine, soy sauce, brown sugar, oil, Worcestershire sauce and
lemon juice over brisket in large nonreactive dish, turning to coat. Marinate in refrigerator for six
hours or longer, turning occasionally.
Drain, reserving marinade. Place brisket in smoker.
Cook at 200 F to 250 F for 10 to 12 hours or until cooked through, mopping with reserved
Buy short, thick or whole briskets with a heavy layer of fat. The bigger the
brisket, the better for smoking.
Serving Size: Yield: 30 servings