Brisket Essentials: Wet and Dry Marinades

Andy Anderson !


Some folks like a dry marinade, and some folks prefer a wet marinade. So, I am giving you both and you can choose which method you prefer. Both are designed to be applied overnight, and both are super yummy.

So, you ready… Let’s get into the kitchen.


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10 Min
No-Cook or Other




  • 1 1/2 c
    red wine
  • 1/2 c
    olive oil, extra virgin variety
  • 1 1/2 Tbsp
    smooth brown mustard, i prefer grey poupon
  • 1 1/2 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    horseradish, not horseradish cream
  • 1 1/2 tsp
    salt, kosher variety, fine grind
  • 1 tsp
    cayenne pepper
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder

  • 2 Tbsp
    coconut sugar
  • 2 Tbsp
    ancho chili powder
  • 2 Tbsp
    white pepper, freshly ground
  • 1 tsp
    dehydrated onions, ground
  • 1 tsp
    garlic powder
  • 1 tsp
    cinnamon powder
  • 1 tsp
    salt, kosher variety, medium grind
  • 1/2 tsp
    cumin seed, ground
  • 1/2 tsp
    fennel seed, ground
  • 1/4 tsp
    cayenne pepper

How to Make Brisket Essentials: Wet and Dry Marinades


  2. You will need a smoker, or a smoker box for your grill to properly make this recipe.
  3. My favorite smoke for brisket is applewood, and I will add a bit of hickory to give it depth.
  4. Storage of homemade condiments, spices, and marinades

    Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher.

    If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them.
    Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.

    The dry marinade, if stored correctly should last 4 – 6 months. The wet marinade should last about 7 – 10 days.
  5. I have “regular” and electric smokers. For this recipe I am using one of my Masterbuilt smokers.

    If you are in the market for a good electric smoker, Masterbuilt makes some of the best.
  6. Gather your ingredients (mise en place).
  7. If you are using the wet marinade, place the ingredients into a Ziploc bag, add the brisket, then place in the fridge overnight.

    If you are using the dry marinade, rub the brisket with the spices, cover tightly in cling wrap, and place into the fridge overnight.
  8. Here is an image of the dry mix on the brisket. I then wrapped it tightly in cling wrap and stuck it into the fridge overnight.
  9. The next day I removed the brisket put it on a rack and stuck it in the smoker.
  10. I smoked it at 235f (115c), until the internal temperature reached 205f (95c). It took about 11 hours.
  11. I then wrapped it in cling foil and let it rest for about an hour.
  12. Always slice it against the grain.
  14. I always recommend after you take it out of the smoker, wrap it in parchment paper for about an hour, to let the juices redistribute, then slice against the grain and serve. Enjoy.
  15. Keep the faith, and keep cooking.

Printable Recipe Card

About Brisket Essentials: Wet and Dry Marinades

Course/Dish: Marinades
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy

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