Great Lakes Cattle grass-fed beef is a favorite in our household. From the lean steaks on the grill to the, healthy burgers, to slow cooked roasts in the oven, we enjoy all the cuts. We strive to eat a health-conscience diet and the grass-fed beef fits into that lifestyle. Our favorite way to prepare a T-bone is to grill it to a mouth-watering, medium rare bursting with flavor. The 1” thick cut provides just the right depth for a pink center and char-grilled outside. Pair the steak with roasted asparagus lightly coated in balsamic vinegar and EVOO and it is a fresh grilled feast! 

My (Lindsay’s) favorite cut is the brisket that I like to marinate overnight, then slow-smoke all day at 200 degrees on my grill using hickory wood. I like to marinate it overnight, then smoke the brisket with a dry rub and finish in the oven for a perfect summertime meal served with fresh fruit & vegetables. My brisket recipes are provided below. Try them with your own twist to customize to your family’s tastes. 

Lindsay & Vonda Hager 

Brisket Marinade Recipe: 

1 ½ cups red wine 

½ cup olive oil 

1 ½ Tablespoons prepared mustard 

1 Tablespoon lemon juice 

1 Tablespoon wine vinegar 

1 ½ teaspoons salt 

1 teaspoon cayenne pepper 

1 teaspoon onion powder 

1 teaspoon garlic powder 

 

Brisket Dry Rub Recipe: 

½ cup brown sugar 

1/3 cup kosher/sea salt 

3 Tablespoons paprika 

1 Tablespoon chili powder 

1/3 cup ground black pepper 

Directions: Mix marinade ingredients together. Pour over the brisket and refrigerate overnight, turning the meat as able. Remove brisket from marinade and boil the remainder for 5 or so minutes to use as a baste during the cooking process.  

Mix ingredients for the dry rub and massage it into the uncooked brisket. Having preheated your outdoor grill to around 200 degrees Fahrenheit, place your brisket into an aluminum pan with some water in the bottom to prevent the meat from drying out and place inside grill for 6 hours, checking occasionally.  

Finish the remainder of the roasting process in a 220 degree Fahrenheit oven for approximately 2 hours by placing the brisket in a pan with ½ inch of water covering the bottom of the pan covered tightly with foil.  

 

Recommended Sides to Great Lake Cattle smoked Brisket: 

  • Cut Fruit & Melon Salad 
  • Homemade Macaroni & Cheese 
  • Corn Bread 
  • Fresh Corn on the Cob