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The Brisket Marinade Recipe

Anthony Up NorthAnthony Up North Posts: 205
edited November -1 in EggHead Forum
Here is the recipe I used for my Brisket. Both of these were taken from "The Kansas City Barbeque Society Cookbook" ISBN: 0-9649176-0-2 (hardback) - ISBN: 0-9641976-1-0 soft cover. This is an EXCELLENT book for BBQers.[p]Smoke Barbequed Brisket submitted by Bob Brown of the Holy Smokers.[p]1/2 cup barbeque spices (see recipe for BBQ spices listed below)
1/2 cup red wine. (I used Merlot)
1/4 cup soy sauce
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 Worcestershire sauce
1 Tbsp. lemon juice
1 (7-10 lb. beef brisket) Mine was 5.5 to 6 lbs.[p]Mix all ingredients. Pour mixture over brisket in a non-reactive dish. Marinate in refrigerator for six hours or longer. (I marinated mine for 24 hours turning every 6 hours) Place brisket in smoker and cook. (I would suggest EGGing indirect over a pan filled half full with 50% water mixed with 50% of the marinade - that is what I did - only I place the brisket on a rack inside a covered pan, so that the brisket did not touch the liquid, and cooked it as described below in the oven - 225 F. for 11 hours until internal temp of meat was 205-210). [p][p]Second is a general Rub or "Barbeque Seasoning." This is given by Pierce Walker.[p]1 cup salt.
1 cup sugar
1/4 paprika
1 tsp. white pepper
1 tsp. chili seasoning
1 tsp garlic powder
1 tsp ground celery seeds
1 tsp crushed rosemary
1/2 tsp dillweed
1/4 tsp ground bay leaf.[p]Combine all ingredients, mix well and use as a general rub for BBQing meats.

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