1- 4lb beef brisket
For the marinade
1 cup red wine
3 tbsp evoo
4 whole garlic cloves
2 tsp fresh cracked black pepper
2 tsp crushed red pepper
1/4 low sodium soy sauce
2 tbsp brown sugar
Combine all ingredients in blender and blend til completely
Trim off excess fat and score bottom of brisket
Place in ziplock bag add marinade, place in fridge over night.
I’ll post up more pictures of the finished product, this evening.
Add marinade, refrigerate overnight.
Dry rub for a 2-4 lb brisket
Not exact measurements, as varies by weight, taste, preference.
1/4 – 1/2 c brown sugar
2 tbsp dry mustard
2 tbsp granulated garlic
2 tbsp onion powder
2 tsp ground black pepper
2 tsp ground oregano
1 tbsp ground cumin
1/4 c smoked paprika
Mix together thoroughly.
Remove brisket from fridge at least an hour before grilling, drain marinade.
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