Ingredients:

  • 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

Directions:

  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

[ratings]

Brought to you by our good friends at Clubhouse Tailgate