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The Brisket Marinade Recipe

Anthony Up NorthAnthony Up North Posts: 205
edited 11:45PM in EggHead Forum
Here is the recipe I used for my Brisket. Both of these were taken from "The Kansas City Barbeque Society Cookbook" ISBN: 0-9649176-0-2 (hardback) - ISBN: 0-9641976-1-0 soft cover. This is an EXCELLENT book for BBQers.[p]Smoke Barbequed Brisket submitted by Bob Brown of the Holy Smokers.[p]1/2 cup barbeque spices (see recipe for BBQ spices listed below)
1/2 cup red wine. (I used Merlot)
1/4 cup soy sauce
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 Worcestershire sauce
1 Tbsp. lemon juice
1 (7-10 lb. beef brisket) Mine was 5.5 to 6 lbs.[p]Mix all ingredients. Pour mixture over brisket in a non-reactive dish. Marinate in refrigerator for six hours or longer. (I marinated mine for 24 hours turning every 6 hours) Place brisket in smoker and cook. (I would suggest EGGing indirect over a pan filled half full with 50% water mixed with 50% of the marinade - that is what I did - only I place the brisket on a rack inside a covered pan, so that the brisket did not touch the liquid, and cooked it as described below in the oven - 225 F. for 11 hours until internal temp of meat was 205-210). [p][p]Second is a general Rub or "Barbeque Seasoning." This is given by Pierce Walker.[p]1 cup salt.
1 cup sugar
1/4 paprika
1 tsp. white pepper
1 tsp. chili seasoning
1 tsp garlic powder
1 tsp ground celery seeds
1 tsp crushed rosemary
1/2 tsp dillweed
1/4 tsp ground bay leaf.[p]Combine all ingredients, mix well and use as a general rub for BBQing meats.


  • CharlyCharly Posts: 23
    Anthony Up North,
    Thanks for posting the marinade recipe.I will try this on my next attempt to capture the elusive "Perfect Brisket".I'm not that knowledgable on the scientific aspects of Q'ing so I'll have rely on my own and other forum members feedback and results,which I hope are all positive.

  • Nature BoyNature Boy Posts: 8,414
    Anthony Up North,
    Are your fingers tired?? Nice posts.Thanks for posting the recipe.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,[p]Yep, fingers are tired, plus I don't like to write that much. But to explain myself, I found no other choice.[p]And you are most welcome.[p]Anthony

  • Charly,[p]Good luck to you in your attempt. Just remember to trust your own instincts. We can learn from others, but our own application and tastes are the ultimate criteria.[p]

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