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Smoked Mini-Brisket


I know, you're not supposed to smoke a trimmed brisket. However, the marinade in this recipe really helps to keep the brisket tender and moist. This is a great recipe for those who want a small brisket or those that can't find an untrimmed brisket.

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes

Yield: Serves 6


  • 4 pound beef brisket, trimmed
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 8 whole cloves
  • 1 tablespoon parsley
  • 2 bay leaves
  • 1 teaspoon celery seeds
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil


Place brisket in a shallow pan laying flat. Combine other ingredients and pour over brisket. Cover and refrigerate for 24 hours. Turn occasionally. Remove from refrigerator and allow to reach room temperature. Prepare smoker. You will want to smoke for about 4-5 hours at 220-240 degrees F. If you are using a water smoker you can put the remaining marinade in the water pan to add flavor. Place brisket on smoker and cook until the internal temperature reaches 180 degrees F. Remove and slice across grain.
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