- ¼ Cup Jack Daniel’s Tennessee Whiskey
- 2 Cloves Garlic, minced
- 2 Tbsp. Dijon mustard
- ¼ Cup Catsup, optional
- ¼ Cup Soy sauce
- 1 Medium Onion, finely chopped
- Dash of Worcestershire sauce
- ¼ Cup Brown Sugar
- Black Pepper, to taste
Trim external fat on beef brisket to 1/4 inch. Place brisket in large self sealing plastic bag or glass baking dish.
Combine all marinade ingredients in measuring cup. Add enough water to equal 2 cups marinade. Pour over brisket. Seal or cover tightly and refrigerate 8 hours or overnight.
Remove brisket and place on heavy duty foil on a baking sheet or in a foil roasting pan. Pour marinade over brisket. Cover with heavy duty foil and seal tightly.
Bake 4 to 5 hours in a preheated 275 degree oven.
Remove brisket from pan, reserving pan drippings. Place brisket over moderate coals, fat side down. Close lid on grill and cook about 30 minutes.
For hickory smoke flavor, soak hickory chips in water 30 minutes and sprinkle over moderate coals just before grilling meat.
Meanwhile, skim fat from pan drippings. Reheat and serve with brisket. A boneless beef brisket yields three 3-ounce servings per pound.
Source: Tennessee Beef Council