“Marinade for wood smoking bird, beef or pork in an indirect heat smoker. Full wood smoke or partial wood and charcoal. This is especially good for beef brisket.” - by Keith Reeder
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.
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Reviews (1)
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"We did a full wood smoke of a whole chicken and used this marinade. I would not recommend this recipe for a slow smoke, because the sugar in the recipe will make the smoke cling too much causing a sl..." See moreightly acrid flavor to the skin of the chicken"
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