Indoor/Outdoor Brisket

I had a request for a brisket recipe and since I have tried several ways to smoke a brisket, I decided to start with this one.  You can cook this recipe in a smoker or in the oven and the result is a nice, juicy brisket.  The smoker will obviously produce a more flavorful end results but I realize some people might not have a smoker available to them.

Printable Recipe

Ingredients
1 brisket (not a corned beef brisket)
1 bottle of Claude's brisket marinade
1 12 oz bottle of beer (can substitute beef broth or other braising liquid)

Directions
Marinade the brisket overnight using Claude's brisket marinade.  Depending on the size of the brisket, you may choose to use a turkey roasting bag to hold the brisket and marinade.  If you don't have access to Claude's brisket marinade you can use my dry rub recipe instead.

The next morning, drain the brisket and bring to room temperature.  Heat smoker/oven to 225° and smoke brisket for 3-4 hrs., depending on how much smoke you want.  Remove brisket and place in a roasting pan.  Add beer to the pan and cover tightly with foil.  Return brisket to smoker/oven and continue to cook until it reaches an internal temperature of 203°.  Note: If you are using the oven, you can boost the temperature up to between 250°-275° and cook it a little faster.  If desired you can also mop some of the braising liquid over the brisket from time to time during the cooking process.

Once the brisket reaches and internal temperature of 203°, remove from the smoker/oven, wrap in foil and let rest for 20-30 minutes.  Slice brisket against the grain and serve.  Mike's BBQ Sauce goes very well with this brisket if you like a sweet BBQ sauce.