• 2 Cups Buttermilk
  • 1/4 cup paprika
  • 1/4 cup ground black pepper
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons cayenne pepper


  1. Add all ingredients to a saucepot and slowly bring to a hot temperature, it is important that you do not boil the milk. 
  2. Pour sauce into a large marinating container and place beef brisket inside. Refrigerate for a minimum of 24 hours, turning occasionally. 
  3. Remove meat from marinade and cold smoke at 200 -220 F on a smoker. Allow 1.5 hrs cooking time per lb of brisket.
  4. After internal temp has reached 165F, tent in aluminum foil for ½-1 hr or until temp reached 170F.
  5. Cut meat diagonal to grain to serve. Best served with coleslaw.