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Starting my first Brisket, Fajita style

post #1 of 24
Thread Starter 

I'm going to try my first brisket this weekend.  I need to perfect this before my daughters graduation party in May, where I'll be the chef of the day.

I started with a 14.5 lb. USDA Angus Cryo-packed Brisket.  The entire brisket would not fit in my marinade bowl, so I cut the end off and placed that in a one gallon zip lock bag.  (In the future I will leave this whole, as I will use a large clear bag to marinade a large cut of beef it.) From reading my master chefs cook book, he says to trim the fat cap off, because if you are marinating a cut, the marinade will not penetrate through that much fat.

My sister made Fajitas this past week, and gave me her recipe for a brisket, and I thought, man, that might be great as a marinade, then to smoke the meat!  so last night I cut and doubled this recipe for the marinade, putting a little in the zip lock bag as well.

Pictures to follow after the smoke this weekend.






Here is the Fajita recipe, again, double this .


  • 1/2 cup soy sauce
  • 1/2 cup lime juice from 6 to 8 limes
  • 1/2 cup canola oil
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chili powder (see note above)
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)
post #2 of 24

M, Keep us posted on the results!

post #3 of 24

I'm in!!!!!!!!!!

post #4 of 24

th_Slab_of_meat.gifI am in!

post #5 of 24

Watching this....

post #6 of 24
Sounds like a great plan!grilling_smilie.gif
post #7 of 24
That sounds good. Hope it turns out well, anticipating future pics.
post #8 of 24
Looks like a tasty mixture! Sure it will be great!
post #9 of 24


post #10 of 24

Eager for an update...but the marinade pics have my mouth watering.

post #11 of 24


post #12 of 24
Thread Starter 

OK all.... I started smoking the larger brisket at 6:00 am, thinking it would take 10-12 hours.  Good thing I inserted a thermometer inside the meat, because it was done at 11:30 in the morning, and that was with an internal temperature of 180.  At one time, the wood in my FB got a little hot, internal smoke temperature was 350, not 250.  Who know's how long it was at that actual temperature, because I would go out and check the temperature every 30 minutes, but it was enough to affect the total time.

I tented the meat with aluminum foil, and brought it into the house to cool.  After about 1.5-2 hours, the temperature was just under 140, I went to work slicing the meat.




The marinade flavor was not very strong since I smoked the meat.  The wife loved the smokey flavor.

On the smaller brisket that was in the one gallon zip lock bag, I decided to pan sear it in a cast iron pan like Mexican fajitas.

Holy Moly Captain..... that was a damn good fajita.  The flavor was just like Tex-Mex fajitas.  LOTS of flavor.  Even though the Pan fried version had all the fajitas flavor, we all liked the smoked version better.  Of course what is a fajita with out a good Pico-de-gallo?  I made this in the morning, and it really complimented the fajitas.  I used to live in San Antonio Texas, and this is the closest to Tex-Mex you will ever get!


Pico-de gallo


6-8 firm Roma tomatoes, cut into small pieces, (then put in a colander for 30 minutes to get rid of the juice.  Very important)

1/2 Lime, While tomatoes are resting in colander, drizzle the half lime over them. (Must be a lime, not a lemon)

1/2 onion chopped

1/2 cup Cilantro chopped

1 tsp. Sugar

1 tsp. Cumin.


Once tomatoes have rested for30 minutes in colander, mix in the rest of the ingredients, and refrigerate for a few hours.

post #13 of 24
Man that cooked fast. Sounds and looks great!
post #14 of 24
Sounds and looks delicious
post #15 of 24

Usually brisket doesn't get tender till it hits 190-195. Was the main portion tender? Marinades are sometimes hit or miss with big cuts like a brisket, when I do it, I'll use an injector to hit the thick parts

post #16 of 24
Looks tasty, no photos of the fajitas?
post #17 of 24

Looks Good, NicecJob



post #18 of 24

Mcgyverism, Welcome!


I must say that for a first attempt at a recipe you obviously hit a home run!  Great color, smoke ring, and texture.  You dun good son!


Keep up the great work and congratulations!



post #19 of 24

I bet those fajitas were amazing!  We've been using left over smoked meats to put in the wok for stir fry dishes.  The smoked meats re-cooked like that are fantastic!  Good work!!

post #20 of 24

Dang it that looks great, nice job


A full smoker is a happy smoker 



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