Smoked Beef Brisket with Red Wine Herb Marinade
Submitted by Galen
Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.
YIELD
14 servingsPREP
10 minCOOK
7 hrsREADY
57 hrsTwo full days of marinating infuse this brisket with herbal complexity that smoke alone can’t achieve.
Red wine vinegar, garlic, bay leaves, and gin create a savory bath that tenderizes while it flavors.
Bring the meat to room temperature before smoking so it cooks evenly from edge to center.
Low and slow at 225°F transforms tough brisket into tender slices that melt on the tongue.
Pro Tips
- Turn the brisket every 6 hours during marinating so all sides absorb flavor equally
- Pour the marinade into the smoker’s water pan to add moisture and aromatic steam
- Use a meat thermometer to check for 195-203°F internal temp for perfect tenderness
- Let brisket rest 30 minutes before slicing against the grain for maximum tenderness
Ingredients
Directions
Prepare marinade and place in a covered dish large enough to hold the brisket laying flat.
Place the brisket in the refrigerator and marinate with turning every 6 hours for 48 hours.
Remove from refrigerator 2 hours before smoking and allow to warm to room temperature.
Smoke in smoker set at 225 degrees F for 6 to 7 hours.
Place marinade in water pan in smoker.
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