I'd like critiques on this brisket method

bigearl

Do we this once and it was perfect texture and bark- wise. Just wasn't the most flavorful.

16 lb brisket
Trim fat to about 1/4"
Marinate overnight in 2 cups of salt and a 2 liter of coke

When you're ready- rinse all marinade off and dry the brisket with a towel.

Massage in your chosen dry rub

Cook at 225 for 45 minutes per pound

Bast every hour or so with Pig Stand bast

Zmokin

I'm not into cola as a marinade

Eggcelsior

What kind of meat.(select, choice, etc)?

boatbum

Not a fan of the coke. What purpose does it serve? Wondering ( and I don't "know" ) where it dilutes the flavor part of the brisket... if that makes sense.

Mattman3969

No brisket expert here but I would ditch the marinade,put rub on while the egg is stabilizing and bump the heat to 250-275 and count on a good 1 1/2-2hrs per pound. Start checking for tender around 190ish and pull when it probes like buttah. The individual cut of meat will impact your cook as well. I always try to by choice or better and you want it to be crazy floppy when you handle it.

Skiddymarker

It is my understanding that the acidity and sweetness in cola will infuse flavour and to a very minor extent, tenderize the meat. The difference between cola and beer is in the sweetness, beer does have some alcohol which also helps to tenderize. We often inject pork butt with cola, never tried a brisket.

cazzy

I'm no brisket expert, but I'm not a fan of marinating. I guess I could understand the logic if you bought a select with lil marbling.

Basting every hour seems a lil much and also sounds like a lot of work. If you're going to do it, wait about 3 or 4 hours till you actually start forming a bark. After that, do so every 2 hours.

At 225, you'll be at about 90 minutes per pound.

Also don't forget your brisket needs to rest for 1 hour minimum before you start slicing it up.

cazzy

Shoot, got me!