Ingredients (CK marinade, specialty rub and wood chips). Note: by using coconut aminos (available at most grocery stores), you replace soy and salt found in traditional soy sauce AND brown sugar typically found in most marinades. Coconut aminos has a sweeter taste and is soy-free.
1/3 cup coconut aminos
1/2 cup olive oil
1/3 cup fresh squeezed lime juice
1/4 cup Worcestershire sauce
3 cloves garlic, smashed and minced
3 Tbs. dried basil
2 Tbs. dried parsley flakes
2 Tbs. granulated onion salt
2 Tbs. cajun seasoning blend
1 Tbs. smoked paprika
freshly ground black pepper
Dry Rub: Oakridge BBQ Signature Edition “Black Ops” brisket rub
Preferred Wood Chips: Post Oak 100% natural smoking chips
Suggested Proteins: brisket (trimmed)
1. Place brisket in a large zip lock bag.
2. Place all marinade ingredients in a blender and blend on high speed to combine (if you do not have access to a blender, using a whisk and bowl will work, too).
3. Pour marinade into zip lock bag, seal, and evenly coat brisket with marinade. Refrigerate for 4-6 hours, frequently flipping the bag to distribute liquid evenly.
4. After 4-6 hours, remove brisket from zip lock bag, discarding the marinade. Lightly pat brisket dry with a paper towel and sprinkle an even coating of Black Ops rub on both sides of the brisket, lightly massaging the rub to coat evenly.
5. Now, your brisket is ready for the smoker (or the grill). See above for our suggested brand of wood chips for the smoker.