• 4-6 lbs. beef brisket
  • Marinade
  • 2 ½ cups canned pineapple juice
  • ¼ cup orange juice
  • 1 cup lite soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup Wild Turkey 101
  • ½ cup vinegar
  • 2 tbsp dried crushed rosemary
  • 1 tbsp kosher salt
  • 2 tsp dijon mustard
  • 4 garlic cloves, finely chopped


  1. Do not trim the fat away from the brisket until after cooking. The fat helps tenderize the meat while cooking
  2. Combine marinade ingredients and mix together
  3. In a plastic bag, cover brisket with marinade
  4. Let brisket sit in refrigerator for 12-24 hours, turning over ever few hours.
  5. Cook in a smoker, fill wood box with bourbon soaked hickory chips, fill water pan with cool water
  6. Brisket must be cooked long and slow
  7. Cook on medium heat for 1-2 hours until internal temperature reaches 160º F
  8. Maintain internal temperature of 160º F while smoking for an additional 2-3 hours
  9. Slice 1/8” thick at 45º angle across the grain


Brought to you by our good friends at Clubhouse Tailgate