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Nature Boys Eggfest 2000 brisket ÖÖÖ

Bordello
Bordello Posts: 5,926
edited November -1 in EggHead Forum
Nature Boy,
I have a 3+ lb. center cut brisket, (no fat cap)
I could not get any fat from my butcher as it was in the rendering can and no good. I will cook a boston butt over the brisket to try and keep in moist.[p]I have followed your Eggfest 2000 recipe but used honey in place of molasses. My question is, can I leave the brisket in the marinade for a day and a half or is that too long???[p]Thanks and Beers to all,
New Bob [p](still trying to get a brisket that I don't have to throw away. ÖÖÖ)
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Comments

  • WooDoggies
    WooDoggies Posts: 2,390
    Hey Bob,[p]That wild man Nature Boy is off to the Outer Banks for a week... and away from this crazy forum. :~)

    I did this same recipe and used a layer of bacon on the top and it turned out fine.
    I like the butt over the brisket trick and think that can only help.
    Leaving the small brisket in the citrus/vinegar marinade for a day and half might be pushing it and result in the meat being mushy on the outside. Sounds a bit long to me.
    Maybe someone can chime in on that one.[p]I'd like to hear how it comes out and how the honey does in place of the stronger tasting molasses.[p]Happy cookin'[p]WD

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  • Bordello
    Bordello Posts: 5,926
    WooDoggies,
    Thanks for your post, I did not know that NB was away. I will let you know what I end up doing.
    Have a great weekend.[p]New Bob
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  • Unknown
    Unknown
    WooDoggies,
    Your right a day and half in citrus is too long.
    A flat with no fat cap I would use bacon and cook the butt over the top.
    I know Stogie removes the fat cap and seasons brisket, but he then places the fat cap back on top of the flat.
    Jim

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  • WooDoggies
    WooDoggies Posts: 2,390
    Jim Minion,[p]If you were using this recipe what would be the maximum amount of time you'd let the brisket set in the marinade?
    NB's recipe calls for 3/4 cup red wine vinegar and 1/2 cup unsweetened pineapple juice and to 'marinate at least 4 hours, or overnight.'
    Thanks and a Large Sunday,[p]WD

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  • Unknown
    Unknown
    WooDoggies,
    Overnight on a prime brisket may be too long, if it were a select chunk you could get away with more time.
    Jim
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  • WooDoggies
    WooDoggies Posts: 2,390
    Jim Minion,

    Makes sense..... hadn't considered the grade of the cut effecting the marinating time. Thanks much.[p]WD
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