Smoked Brisket with Citrus Marinade

Brisket is a meat cut that is known to be favorable and used in various dishes across the world. Chefs across the world are known to opt for this kind of meat slice owing to their versatility. Since, our diet inspires you to include more meat in your daily meal plan, so don’t think twice you want to cook grill brisket for your next BBQ party.

All you need to do is choose the right dressing and marinate the meat in it well before time to infuse maximum flavors into it. Drilldoggy has a great advice for those who can’t decide on the perfect marinade for the brisket. Go for his favorite, the citrus marinade with the zing of spicy flavors and freshness of the cilantro. The citrusy flavor breaks through the smokiness of the meat and turns each juicy morsel into a refreshing experience.

Once ready, cut it into thin slices and pair it up with fresh salad or pack them between hamburger buns. Or simply wrap it within a tortilla, along with lettuce plus salsa to enjoy it like a Mexican. When it’s about enjoying smoked brisket, always pay heed to your taste buds!


Serves: 10

  • 8 lb grass fed brisket, fat cap retained

For the marinade:

  • 1 lemon, juiced
  • 4 limes, juicedced
  • 1 cup fresh cilantro
  • 6 garlic cloves, peeled and minced
  • 1 cup fresh cilantro leaves, chopped
  • 1 tbsp dried oregano
  • 2 tbsp cumin
  • 1 tsp sea salt
  • 1 tbsp black peppercorns
  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar

For the rub:

  • 1 tbsp salt
  • 3 tbsp cumin
  • 3 tbsp black pepper
  • 3 tbsp paprika


  • Rinse the meat under running cold water and blot dry with paper towels.
  • Whisk all the ingredients of marinade together in a large mixing bowl until well combined and pour it within a 2 gallon Ziploc bag.
  • Stuff the brisket within this bag and seal while squeezing as much air as possible.
  • Flip several times to coat well with the marinade and leave it in the fridge for 24 hours to marinate.
  • Drain out the meat from the marinade and Let it rise to room temperature an hour prior to cooking.
  • Meanwhile, blend all the rub ingredients together in a small bowl.
  • Pat dry with paper towels to get rid of any excess marinade and rub the above mixture all over it.
  • Warm up your oven to 275 degrees F.
  • Lay it out onto a large roasting pan, with its fat side facing up.
  • Wrap the surface of the brisket with a sheet of aluminum foil and pop into the hot oven.
  • Roast for an hour or until the temperature rises up to 185 degrees F.
  • Set aside until cool enough to touch and carve out thin slices.
  • Serve warm.