Smoked Brisket Recipe | Yummly

Smoked Brisket

Wes Wasson: "Wow. So delicious. I got complements for days aft…" Read More
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  • 14 pounds brisket (boneless trimmed)
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tablespoon liquid smoke
  • 1 teaspoon garlic powder
  • 3 tablespoons white vinegar
  • 4 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • 2 teaspoons parsley
  • 1 teaspoon sugar
  • 1/2 cup white vinegar
  • 1/2 cup canola oil
  • 1/2 cup cooking wine
  • 1 onion (sliced)
  • 3 cloves garlic (crushed)
  • 1 lemon (sliced)
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
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    Wes Wasson 22 days ago
    Wow. So delicious. I got complements for days after from friends and their wives. I don’t love the sweet so I left out the brown sugar and added some other savory herbs. I didn’t read ahead so my mop sauce didn’t get the wine reduced down. I mixed the ingredients and then ran that thru the blender. Still worked great. Mine was 13# after trimming fat. At about 250F or a little lower (charcoal smoker so temp moves around) mine cooked faster than expected by about 3 hours. Still crazy tender. Made me look like a Texas Pit Master!
    Gartheo B. 6 months ago
    This is the the kind of thing I would driven out of the way for,and I'm not takin a few miles for, but many a miles.I would have kept this a secret and opened a restaurant with it. This is Good.There is no telling what other good recipe she has,but this one, you have to try. I'll be happy to try others she has and this one is a keeper. p.s.the left over onions are good too.
    wendy g. 2 years ago
    this was awesome!!! just added bourbon to the wet sauce lol.
    weston brady 2 years ago
    Good very good would make again
    Logan 2 years ago
    Perfect. Everyone loved it!
    Gator 3 years ago
    Amazing! I add a couple extra ingredients to the marinade, and I didn’t use the third thing. But I marinated it for about 36 hrs. then smoked it at about 150* for about 5 hrs until the internal temp. was approx. 145*, it was perfect!
    Todd Shipman 3 years ago
    I made it with the marinade and rub, but without the mop. It turned out amazing