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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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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. |
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| Recipe Type |
| Main Dish - Beef |
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| Ingredients |
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| 6-8 lbs |
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Brisket, some fat on |
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| 12 oz |
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Tomato paste |
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| ¾ c |
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Brown sugar |
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| 1 bottle |
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Beer, dark stout prefered |
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| ¼ c |
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Pear Brandy |
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| ¼ c |
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Old Zinfandel |
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| 1 c |
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Prepared Mustard, yellow |
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| ¼ c |
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Oregano, dried |
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| 1 T |
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Celery seed |
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| ¾ c |
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Worcestershire sauce |
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| 1/3 c |
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Dark Soy Sauce, mushroom flavored Pearl River Bridge |
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| 2½ T |
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Garlic granules |
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| 2 T |
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Onion granules |
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| 2 t |
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Black pepper, fresh ground |
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| 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 260°F 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 5½ hours. The ideal internal temperature is 170°F 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 160°F. 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". |
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| Yield: 5 Cups |
| Preparation time: 8 hours |
| Cooking time: 8 hours |
| Ready in: 16 hours |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |