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Vietnamese Marinated Smoked Beef Brisket

Prep Time:12 Hours
Cook Time:8 Hours

Nutritional Information

The fish sauce and tamarind paste used in the marinade make for a unique and delicious flavor.


  • 1/2 cup Vietnamese fish sauce
  • 1/4 cup finely chopped fresh cilantro
  • 3 ounces dark brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 tablespoon tamarind paste
  • 1/2 tablespoon grate lime zest
  • 1 tablespoon garlic powder
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons lime juice
  • 2 1/2 pounds beef brisket
  • 1 chunk hickory wood


  • 1. In a large bowl, combine all the ingredients for the marinade.
  • 2. Place the brisket in a plastic container large enough to fit and cover with the marinade. Place in the refrigerator and marinate overnight.
  • 3. Remove the brisket from the refrigerator and remove from the marinade (reserve the marinade). Pat dry and set aside.
  • 4. Preheat EGG to 225 degrees F, using indirect heat, hickory wood, a disposable half aluminium pan filled with water sitting on top of a plate setter with the feet up and a stainless steel grate.
  • 5. Smoke beef brisket until internal temperature reaches 160 degrees F. Remove from the EGG and wrap in two layers of foil. Bake in oven at 250 degrees F, until the internal temperature reaches 180 degrees F. Remove from the oven and let rest 15 - 20 minutes prior to slicing.
  • 6. Heat the reserved in a saucepan and bring to a boil. Let cook 5 minutes. Serve over sliced brisket.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828