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Garlic & Onion Brisket
- Serves
8
- Difficulty
Easy
- Ready in
6 hr
Published 2012
If you are a garlic and onion freak like me, you will certainly appreciate this tasty rendition of smoked brisket. I used this method to make brisket for years before I decided to try new recipes, but the old way is still my favorite for smoking a brisket that is melt-in-your-mouth good.
Ingredients
7 to 9 lb 1 1 cup
Method
Preparation
Rinse the brisket and pat dry with a paper towel. Place the brisket fat side up in a large pan or bowl, and cover it completely with the Garlic and Onion Paste. Cover and place in the refrigerator for 10 to 12 hours or overnight.
About one hour before smoking, take the brisket out of the refrigerator and allow it to come up to room tempe
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Components
- Garlic & Onion Brisket
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