Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

To Marinade, or not to Marinade...that is the question.

bhuggbhugg Posts: 184
edited November 2011 in Forum List
I posted earlier about buying my first brisket and how to marinade.  i received some good advice, but I am still uncertain.  I plan on throwing the brisket on eeeeeeearly Saturday morning, if not late Friday night.  If i am going to marinate, i want to start tonight.  Also, If i do marinate, do i need the 2 gal. ziploc bags?  HELP!
Large BGE Dallas, TX
·

Comments

  • GrannyX4GrannyX4 Posts: 1,445
    edited November 2011
    I am not an expert on briskets but I did 3 of them last week (flats) and I didn't marinate. I put the rub on just before I put them on the egg and they had a lot of flavor. I don't think there are any rules. Just cook at a 250 dome to 195 to 200 temp.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • ChokeOnSmokeChokeOnSmoke Posts: 1,731
    edited November 2011
    I've never heard of marinating a brisket.  Put worchester on and then your favorite rub right before you toss it on. Go 250 dome and take it close to 200 internal temp.  Good every time.  Oh, and open the lid as FEW times as you can.  I use a Maverick ET-73 and don't open the lid once until it hits 195 - 200.  Calibrate and trust your thermometer.
    Packerland, Wisconsin

    ·
  • No need to marinade. With all the beautiful fat on there, you can't ask for better flavor. Salt and pepper and toss it on. The more you try to "flavor" the meat, the more you mess it ip
    thebearditspeaks.com. Go there. I write it.
    ·
  • ShiffShiff Posts: 1,274
    I never marinate a brisket.  Just be sure to test for tenderness with a fork before removing it.  Start checking at about 185 degrees and remove when tender.

    As I've said before:

    Two great sources of brisket cooking information are:

    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    and

    http://bubbatim.com/Bubba_s_Brisket.php
    Barry Lancaster, PA
    ·
  • bhuggbhugg Posts: 184
    So we have been going for about 5 hours now.  I peeked through the top vent, and wow, that beast looks good!  I have been very patient and have not opened the lid yet.  When should I take my first hands on look?  Again, I put it on around 3:30AM.  
    Large BGE Dallas, TX
    ·
Sign In or Register to comment.