We had some other recipes lined up to post but didn't expect as much of an overwhelming response when we posted this photo online the other day. Therefore, we made it my priority to get it posted for you as soon as possible.
We were shooting for yesterday but life sometimes has a way of throwing bumps in the road. No biggie there, smile, throw some positivity into the world and move forward.
So, now on to the most amazing meat, we have ever tasted. This was the first time we decided to marinade a brisket before smoking it, just to see what it would do. Well to sum up what it did, we will never make a brisket again unless it is in this exact marinade recipe. Yes, it was THAT good. We know some of you don't have smokers which is ok, that is why we put oven instructions as well. If you do have a grill though, do some Google research on how to use your gas or charcoal grill as a smoker because you are really missing out. Just look up two inches at the juices flowing in that picture……Worth every hour we just let it sit and smoke. We hope lots of you enjoy this recipe now and in the future, and please come back and leave us a comment with your thoughts.
- 1/3 cup apple cider vinegar
- 1/3 cup olive oil
- 1 cup fresh cilantro chopped
- 6 cloves garlic minced
- juice of 4 limes
- juice of 1 lemon
- 2 tablespoons cumin
- 1 tablespoon black peppercorns
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 3 tablespoons black pepper
- 3 tablespoons cumin
- 3 tablespoons paprika
- 1 tablespoon salt
- 8 pounds Grass Fed Brisket fat cap on
- Wash your brisket under cold water and pat dry with paper towels
- Combine all of your marinade ingredients together in a large mixing bowl and stir well
- Pour your marinade over your brisket, remove as much air as possible, seal the bag and refrigerate for 24 hours
- An hour before you plan to start smoking, remove it from the refrigerator, remove it from the marinade and pat dry
- Mix your rub ingredients together in a small bowl and generously rub your brisket with as much rub as desired. Ensure before you rub the fat side you score it like a checkerboard to ensure your rub gets to the meat
- Preheat your smoker and keep the temperature as close to 225 degrees as possible
- Once your smoker is preheated, place your brisket fat side up on the smoker and close the lid. DO NOT OPEN IT FOR ANOTHER 6 hours at least. Everytime you open the lid you add 60 minutes to your cook time and there is no need since we marinated it to stay moist.
- We recommend using a meat thermometer that gets left in and you do not open your lid until you take the brisket off when it reaches 185 degrees Fahrenheit
- Once your brisket is complete, slice against the grain and serve
- Follow steps 1-6 above but instead preheat your oven to 275 degrees fahrenheit
- Once your brisket is ready, place it in a large roasting pan, fat side up and cover with aluminum foil
- Place in your oven and cook for 1 hour per pound or until a thermometer reaches 185 degrees
Like to prep once and cook later? Click here to get the freezer version of this recipe!
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