Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Brisket --- Marinade

First Post - I've had my Egg for about 1 1/2 yrs now and use it A LOT!!!

I have cooked around 8 to 10 briskets now.  I have found I have really good success using this marinade and wanted to share since I have learned so much from browsing this forum.

  • 1/2 Cup Red Wine - I bought a gallon jug of burgundy
  • 1/4 Cup White Wine Vinegar
  • 1/8 Cup Worcestershire Sauce
  • 1/8 Cup Soy Sauce

I multiplied these by 4, 6, and 8 for a 13lb, 15lb and 16 lb packer brisket.  Put the briskets each in a big aluminum serving try and in the fridge.  Flipped them over once.  Soaked for around 12 to 16 hours.

I then use the Brown Sugar Rub -- 

  • 1/3 C Brown Sugar
  • 1/3 C Chili Powder
  • 1/3 C Sea Salt
  • 1/3 C Pepper
  • 1/3 C Paprika

Throw in a little bit of Cumin too...

Then, you know the rest, cook somewhere in the 200's for a H'of a long time.  I just finished doing the 15lb and it was 20 hours, grate temp at around 240, internal hit 191.

I know some may frown upon using a marinade for a brisket and I wasn't too fond of the idea too, but it's turned out the few times I've used it, so I guess I may keep using it.  My wife really likes the briskets that have been marinaded.  I, of course, like them all!!

Comments

  • cazzycazzy Posts: 8,320
    I'm not a marinade guy when it comes to brisket but you hit it on the head sir! Ding ding ding...the wife likes!

    Always a winner if the wife likes it! Thanks for sharing! :)
    Just a hack that makes some $hitty BBQ....
  • lousubcaplousubcap Posts: 6,862

    Yes SWMBO rules -but you can lessen the pain by judicious use of the remaining 100+ ounces of the gallon jug of burgundy.  If it works, it's a winner!  Well done.

    Louisville   L & S BGEs 
  • dlk7dlk7 Posts: 1,006

     

    First Post - I've had my Egg for about 1 1/2 yrs now and use it A LOT!!!

    I have cooked around 8 to 10 briskets now.  I have found I have really good success using this marinade and wanted to share since I have learned so much from browsing this forum.

    • 1/2 Cup Red Wine - I bought a gallon jug of burgundy
    • 1/4 Cup White Wine Vinegar
    • 1/8 Cup Worcestershire Sauce
    • 1/8 Cup Soy Sauce

    I multiplied these by 4, 6, and 8 for a 13lb, 15lb and 16 lb packer brisket.  Put the briskets each in a big aluminum serving try and in the fridge.  Flipped them over once.  Soaked for around 12 to 16 hours.

    I then use the Brown Sugar Rub -- 

    • 1/3 C Brown Sugar
    • 1/3 C Chili Powder
    • 1/3 C Sea Salt
    • 1/3 C Pepper
    • 1/3 C Paprika

    Throw in a little bit of Cumin too...

    Then, you know the rest, cook somewhere in the 200's for a H'of a long time.  I just finished doing the 15lb and it was 20 hours, grate temp at around 240, internal hit 191.

    I know some may frown upon using a marinade for a brisket and I wasn't too fond of the idea too, but it's turned out the few times I've used it, so I guess I may keep using it.  My wife really likes the briskets that have been marinaded.  I, of course, like them all!!

    Sounds like a great idea - I've never marinated a brisket before.  Does it still make a nice bark?

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • LitLit Posts: 4,096
    Without pics it never happened.
  • I still have a little while, but these are rolling though the temps.  Grate is at 260.  I have a Point to cook and about 5 inches of point and flat I had to cut off.  Think I'll be putting those on at 3 am or 4 am after these 2 come off. 

    And yea, the bark is crusty but not too crusty.  They sweat a lot.  I do not foil them either.  Sorry, I did not resize the pic, came from my phone.

  • The one I took off this morning, no pic, sitting in the fridge.... :-(  waiting for the party tomorrow night....

Sign In or Register to comment.