Injected brisket with beef stock, worcestershire, a little dales, paprika, garlic powder, onion powder, cayenne and a couple others and rubbed essentially the same marinade on the outside. Let it sit in fridge over night. Threw it in the smoker and kept it around 275 degrees for about 12 hours. Let it rest for two hours and then sliced it. Served with squash casserole and grilled corn.
Marinated
goes in the smoker
Comes out of the smoker
Dinner is served!
“Those who have the ability to make a difference have the responsibility to do so.” Thomas Jefferson
That Brisket looks great! I have cooked several and they are definitely worth the waiting.
A brisket is not like a london broil. The london broil is a leaner cut of meat with a lot less marbleing. London Broil however is excellent for making Jerky. They are usually 40 to 50 percent cheaper than the brisket. Here is a jerky recipe for London Broil that I use on my Traeger.
One london Broil sliced thin 1/8 to 1/4 inch.
Marinate in a mixture of Dale’s, Worchestershire, Soy Sauce, Black Pepper, and Crushed Red Pepper for Heat
Put on Rack and smoke on grill or in oven @ 180 degrees 4 hrs.
If you are going to use the oven, you will need some liquid smoke to achieve the smoke flavor.
Also it is easier to slice the london Broil out of the freezer.
