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Smoked Brisket with Citrus Marinade - Dump and Go Dinner

10 Servings Recipe By

Ingredients

  • 1/3 cups Apple Cider Vinegar
  • 1/3 cups Olive Oil
  • 1 cup chop Cilantro, Fresh
  • 6 teaspoons mince Garlic, Cloves
  • 1/3 cups juice Lime
  • 1/4 cups juice Lemon
  • 2 tablespoons Cumin #1
  • 1 tablespoon Black Peppercorns
  • 1 tablespoon Oregano, Dried
  • 1 teaspoon Salt #1
  • 3 tablespoons Black Pepper
  • 3 tablespoons Cumin #2
  • 3 tablespoons Paprika
  • 1 tablespoon Salt #2
  • 8 pounds Beef Brisket

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 12 ounces
  • 1041 Calories
  • 78g Total Fat
  • 28g Sat Fat
  • 0g Trans Fat
  • 247mg Cholesterol
  • 994mg Sodium
  • 15g Total Carb
  • 3g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 69g Protein
  • 33 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Civilized Caveman Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine apple cider vinegar, olive oil, cilantro, garlic, lime juice, lemon juice, cumin #1, black peppercorns, oregano, and salt #1 in a bowl and mix well.
  2. Combine black pepper, cumin #2, paprika, and salt #2 in a bowl.
  3. Divide brisket among indicated number of gallon freezer bags.
  4. Divide marinade among gallon bags, pouring over brisket.
  5. Divide dry spice mixture among indicated number of pint freezer bags.
  6. Label and freeze both bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Using a knife, score fat of brisket like a checkerboard.
  3. Rub brisket with spice mixture.
  4. Place in a large pan, fat side up. Cover with foil.
  5. Bake at 275F for 1 hour per pound.

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