The "Captain's Shack" Smoked Brisket *
 Recipe Source

Author: Bob and Robin Young

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Slow cook this brisket for a long time. There will be some "crusting" or "burnt ends". Marinate for 8 hours or more.
 Recipe Type
Main Dish - Beef
6-8 lbs    Brisket, some fat on  
12 oz    Tomato paste  
  Brown sugar  
1 bottle    Beer, dark stout prefered  
  Pear Brandy  
  Old Zinfandel  
1 c    Prepared Mustard, yellow  
  Oregano, dried  
1 T    Celery seed  
  Worcestershire sauce  
1/3 c    Dark Soy Sauce, mushroom flavored Pearl River Bridge  
2 T    Garlic granules  
2 T    Onion granules  
2 t    Black pepper, fresh ground  
1 Poke holes in the brisket with a fork to make holes in the meat to allow marinade to penetrate.
2 Combine all ingredients in a bowl and thoroughtly blend to combine.
3 Place the brisket in a large ziplock bag and refrigerate for 8 hours or more. Mix and turn.
4 Pre-heat the smoker to 260F using an alder/mesquite mixture. (Traditionally, hickory is used.)
5 Remove the brisket from the ziplock bag and bring to room temperature. Reserve the marinade.
6 Smoke for 6-10 hours, depending on the size of the brisket. At 4 hours, baste with the marinade and every hour thereafter. Check for doneness at 5 hours. The ideal internal temperature is 170F for medium or higher for "pulling". The meat for "pulling" should fall apart.
7 Remove the brisket from the smoker and let rest before slicing or "pulling".
8 Heat the marinade to 160F. Slice or pull the brisket. Pour some of the heated marinade over the brisket or use your own heated sauce. Serve with "The Captain's Shack Baked Beans".
Yield: 5 Cups
Preparation time: 8 hours
Cooking time: 8 hours
Ready in: 16 hours
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