3 Day Barbecued Marinated Beef Brisket
Transform your backyard into a smokehouse paradise with this mouthwatering 3 Day Barbecued Marinated Beef Brisket recipe. Perfectly seasoned with a bold, savory marinade of soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, and aromatic spices like smoked paprika and cumin, this tender 5-pound brisket is infused with flavor over a two-day marinating process. Expertly slow-cooked on the barbecue or smoker for eight hours, it’s basted to perfection with the reserved marinade to achieve that irresistible smoky char. The result? Juicy, fork-tender slices bursting with BBQ flavor, ideal for feeding a crowd. Pair this smoky brisket with your favorite barbecue sauce and sides for the ultimate summer feast. Keywords: barbecued beef brisket, marinated brisket recipe, smoked brisket, slow-cooked brisket.
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 1 cup Soy sauce
- 0.5 cup Worcestershire sauce
- 0.33 cup Apple cider vinegar
- 0.25 cup Olive oil
- 0.33 cup Brown sugar
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Black pepper
- 1 teaspoon Kosher salt
- 4 cloves Garlic cloves, minced
- 1 teaspoon Liquid smoke
- 1 cup Barbecue sauce (optional, for serving)
Instructions
Day 1: Prepare the brisket. Trim any excess fat from the brisket, leaving about 1/4-inch of fat for flavor and moisture during cooking.
In a large mixing bowl, combine the soy sauce, Worcestershire sauce, apple cider vinegar, olive oil, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, black pepper, kosher salt, minced garlic, and liquid smoke. Whisk until well blended to create the marinade.
Place the brisket in a large resealable plastic bag or a shallow dish. Pour the marinade evenly over the brisket, ensuring it is completely coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the brisket for 48 hours, turning it once or twice a day to evenly distribute the marinade.
Day 3: Preheat your barbecue grill or smoker to 225°F (110°C). If using a smoker, prepare your favorite wood chips (hickory or mesquite work well) according to the manufacturer’s instructions.
Remove the brisket from the marinade and pat it dry with paper towels. Reserve the marinade for basting during cooking.
Place the brisket on the grill or smoker with the fat side up. Close the lid and cook for 8 hours, maintaining a consistent temperature of 225°F. Baste the brisket with the reserved marinade every hour during the first 6 hours of cooking.
After 8 hours, check the internal temperature of the brisket. It should be around 195°F (90°C) for optimal tenderness. If needed, continue cooking and check every 30 minutes until the desired temperature is reached.
Once cooked, remove the brisket from the grill or smoker and let it rest for 30 minutes, loosely tented with aluminum foil to retain heat and juices.
Slice the brisket against the grain into thin slices. Serve with barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
6704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.1 g | 424% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 21984 mg | 956% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 164.0 g | ||
| Protein | 695.0 g | 1390% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 631 mg | 49% | |
| Iron | 78.5 mg | 436% | |
| Potassium | 9152 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
