Best Odds Brisket Marinade

This marinade has become one of our favorites over the last two years, and is one we use when in a hurry, as it is quick to prepare and we always have the ingredients on hand. We use a smoker on all of our Briskets, and with that method, the meat always turns out tender and has a lot of flavor depth with this marinade. The only thing we do differently to it is add about half of a sweet onion sliced paper thin, a smashed clove of garlic, 1 TBS of ""cracked in half"" black peppercorns, and 1 TBS of smoked paprika to it the marinade, and those flavors are soaked up nicely by the meat. But any way we make this one, the flavor compliments our dry rub we put on the meat right before it goes into the smoker perfectly. A few quick tips: if you get a brisket that is really tough, add 1 TBS of non-MSG meat tenderizer to the marinade. And for a delicious slightly different flavor, instead of the sugar use 1/4 cup of mesquite honey....so yum! Also if you are smoking this brisket, the wood ""flavor"" you use can really be absorbed well with this marinade. The best smoker wood chip flavor in the world is a blend made by an online company, and the chip flavor is called ""Southern Cowboy blend"". (can't remember the company name, but if you Google Southern Cowboy Blend chips, and it takes you right to them) I used to use my own blend of mesquite or oak, and added a little pecan or peach wood, but after finding the ""cowboy bend"" that is now all we use, and friends go absolutely crazy over the smoke flavor! Also: Sugar IS listed in the ingredient list, and has been since I first printed this recipe two years ago, so don't know why the other reviewer said it wasn't mentioned until the directions....guess THEY didn't ""proof read"" the ingredient list before making the marinade??

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