Easy Asian-Inspired Smoked Brisket
My easy Asian-inspired smoked brisket, made with US Wellness Meats Beef Brisket Point is deeply savory with bright citrus notes and a subtle sweetness that balances the richness of grass-fed beef. Freeze-dried lemon and grapefruit from Citreze add concentrated citrus flavor, while Jozo Barrel-aged Tamari, rice wine vinegar, and brown sugar create a bold umami-forward marinade that’s used for both injecting and spritzing the brisket during the smoke.
Smoking the brisket point for a shorter, hotter window keeps it juicy and flavorful, while resting allows the injected marinade to redistribute throughout the meat. The result is tender, aromatic brisket with a glossy exterior and complex flavor in every bite. This recipe is perfect for beginners but tasty enough to leave the most seasoned smokers impressed!
PREP TIME
10 minutes
COOK TIME
4 hours
INGREDIENTS
15
Serves: 8
Ingredients
- 1 whole1 whole1 whole Beef Brisket Point - US Wellness Meats, 2.25 pounds
- 3 pieces3 pieces3 pieces Freeze-Dried Lemon Wedges - CITREVE, crushed
- 3 pieces3 pieces3 pieces Freeze-Dried Grapefruit Slices - CITREVE, crushed
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Onion Powder
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 2 tsp2 tsp2 tsp Organic Ground Ginger - The Spice Lab
- 1 tsp1 tsp1 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 0.333 cup0.333 cup0.333 cup Barrel Aged Tamari Soy Sauce - Jozo
- 0.333 cup0.333 cup0.333 cup Rice Wine Vinegar
- 0.333 cup0.333 cup0.333 cup Brown Sugar
- 1 cup1 cup1 cup Water
For the dry rub:
For the marinade
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl or measuring cup, whisk together the tamari, rice wine vinegar, brown sugar, and water until the sugar is fully dissolved. Reserve the mixture for both injecting and spritzing.
- Using a meat injector, inject the brisket point evenly throughout with the marinade, inserting the needle every 1–2 inches. This helps infuse flavor deep into the meat and keeps it juicy during the smoke.
- In a small bowl, crush the freeze dried lemon and grapefruit. Then mix all dry rub ingredients until evenly combined. Pat the brisket dry, then generously coat all sides with the dry rub, pressing it into the surface of the meat. Preheat your smoker to 225–250°F. Place the brisket point directly on the smoker grates, fat side up.
- Smoke for 3 hours, spritzing the exterior twice during the cook with the reserved marinade mixture to keep the surface moist and build layers of flavor.
- Remove the brisket from the smoker and loosely tent with foil. Let it rest for 1 hour to allow the juices to redistribute and the flavors to settle.
- Slice against the grain and serve warm.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 51 |
| Fat: | 1 g |
| Carbohydrates: | 14 g |
| Protein: | 3 g |
| Cholesterol: | 3 g |
| Sodium: | 816 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Easy Asian-Inspired Smoked Brisket”
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This looks amazing. I love brisket.