Smoked Beef Brisket

• 1 clove garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 Tbsp vegetable oil
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1 lb beef brisket

Score meat diagonally 1/4″ deep. Mix together remaining ingredients and brush sauce on both sides of brisket. Wrap meat in wax paper and refrigerate overnight.

Prepare smoker by adding wood chips of choice. Cover drip pan with aluminum foil to make cleanup easier and place on top of chips. (note: see product for full smoker instructions). Unwrap meat and place on smoker tray. Smoke using dry smoke method 1 1/2-2 hours at the recommended internal smoker temperature (190°-210° F) or until done.