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Pomegranate-Cocoa Smoked Brisket

Author Vianney Rodriguez


  • 2 24 oz World Market Pomegranate soda
  • ¼ cup World Market fig and orange balsamic vinegar
  • ¼ cup World Market dark chocolate cocoa mix
  • 3 garlic cloves minced
  • 1 tablespoon salt


  1. Combine all ingredients, whisk until cocoa and salt are completely dissolved. Place brisket in a large deep dish, cover with marinade and refrigerate overnight.
  2. The following day soak 6 cups wood chips in water for 2-3 hours. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250°F. The wood chips should begin to smolder and release a steady stream of smoke. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.
  3. Place brisket, fatty side up, on grill grate as far away from lit burner as possible. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225-250°F. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant. Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205°F, 10-12 hours total.*

Recipe Notes

tips by Cooking Classy and Bon Appetit