Marinated Smokey Beef Brisket
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This Marinated Smokey Beef Brisket is an easy-to-make recipe that’s mouth-watering delicious. Marinated overnight in a smoke-flavored sauce, then baked long and slow in the oven. The scrumptious meat is fork tender and practically melts in your mouth. It’s so good.
We made it this past September and, of course, had to taste it while it cooled on the counter. Oh my goodness! After a bite (or two or three) we had to force ourselves to stay away! Thank heavens we didn’t have to wait long before dinner was served!
When making this dish, be sure to allow plenty of time for the overnight marinade and the slow-baking that it requires. It’s best to allow extra time if needed to achieve the full-juiciness in the meat, than not enough which will only result in tough brisket.
Ingredients for Marinated Smokey Beef Brisket
- beef stock
- soy sauce
- lemon juice
- minced garlic
- liquid smoke
- smoked paprika
- freshly ground black pepper
- beef brisket (5-7 pounds)
Instructions for Making This Recipe
Begin by gathering your ingredients so that you have everything close at hand on the counter or table.
In a medium bowl, combine the beef stock, soy sauce, lemon juice, minced garlic, and liquid smoke.
Beef brisket is full of connective tissues which make it a tough meat to cook. The best way to handle this is to break down some of the connective tissues with an acidic marinade AND cook it on low heat for several hours. For this recipe, I marinate the meat overnight and then bake at 300 degrees for 5-7 hours, until the meat is so tender that it falls apart with a fork. So be sure you allow plenty of baking time for this recipe.
To enhance the “smokey” flavor even more I added 2 teaspoons smoked paprika to the marinade. I love this stuff!
Place brisket in an oblong baking dish or roaster that has been lined with a large piece of aluminum foil.
Pour the prepared marinade over the meat, making sure to keep the juices inside the foil. Sprinkle with freshly ground black pepper.
Wrap and seal the foil tightly and allow to marinate in the refrigerator for 12-18 hours. For full flavor, 18 hours is better.
Bake in 300 degree oven for 5-7 hours (as needed) or at least 60 minutes per pound. Check on the brisket three or four times to pour juice over the meat.
Allow the baked brisket to rest for 15-20 minutes before slicing, cutting across the grain.
Serve with your favorite barbecue sauce, with mashed potatoes and brown gravy, or as an open-faced beef sandwich.
Or try my new recipe for Brisket with Garlic Risotto and Beans. (Watch for the recipe next week!)
This recipe will serve 8-10 people.
Marinated Smokey Beef Brisket
- 10 oz beef stock
- 3/4 cups soy sauce reduced sodium
- 1/4 cup lemon juice
- 2 tablespoons minced garlic
- 2 tablespoons liquid smoke
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 5-7 pounds beef brisket
- Gather your ingredients so that you have everything close at hand on the counter or table.
- In a medium bowl, combine the beef stock, soy sauce, lemon juice, minced garlic, liquid smoke, and smoked paprika.
- Place brisket in an oblong baking dish or roaster that has been lined with a large sheet of aluminum foil.
- Pour the prepared marinade over the meat being careful to keep the liquid inside the aluminum foil. Sprinkle with freshly ground black pepper.
- Fold and tightly seal the aluminum foil and allow to marinate in refrigerator for 12-18 hours. (18 hours is best.)
- Bake in 300 degree oven for 5-7 hours as needed, (allow at least 60 minutes per pound) checking three or four times to pour juice over the meat.
- When the meat is fork tender and easily falls apart, remove from oven. Allow to rest for 15-20 minutes before slicing, cutting across the grain.
- Serve with your favorite barbecue sauce, with mashed potatoes and gravy, or as an open-faced beef sandwich. Serves 8-10.