Serves: 8
Total Calories: 976
Prep time: 12-24 hours
Cook time: 4-5 hours
Total time: 29 hours

4 pounds beef brisket
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Marinade:
2 1/2 cups canned pineapple juice
1/4 cup orange juice, pulp free
1 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup bourbon whiskey
1/2 cup vinegar
2 tablespoons dried crushed rosemary
1 tablespoon kosher salt
1/4 teaspoon dry mustard
4 garlic cloves, finely chopped

Do not trim the fat away from the brisket until after cooking. The fat helps tenderize the meat while cooking.

Combine marinade ingredients and mix together. In a plastic bag, cover brisket with marinade. Let brisket sit in refrigerator for 12-24 hours, turning over ever few hours.

Fill wood box with hickory chips. Fill water pan with cool water.

Cook on medium heat for 1-2 hours until internal temperature reaches 160° F. Brisket must be cooked long and slow. Once the 160° F internal temperature is reached, try to maintain that internal temperature while smoking for an additional 2-3 hours.

Serving tip: Slice 1/8" thick 45° angle slices across the grain. Hold the knife parallel to the meat.

Nutritional Facts:

Serves: 8
Total Calories: 976
Calories from Fat: 507

More Recipes from the Camp Chef Cookbook Cookbook:
Honey Maple Chicken
Cedar Plank Salmon
Rocky Mountain Apple Ribs
Plantation Hickory Brisket