Smoked Brisket Marinade

Keg

Looking for a new brisket marinade...any suggestions?

Thanks

Bacchus

By marinade, you mean a liquid to soak it in prior to cooking?

Keg

yes sir

BENTE

here you go:::

Marinade, Beef, Brisket, Dr. Pepper, Don Wallace


INGREDIENTS:
2 Cans Dr Pepper
3 dashes Lawry's Seasoning Salt
Restaurant style ground pepper
2 beef bouillon cubes, dissolved in water
4 cloves minced garlic
Worcestershire sauce
1 Tbs lemon or lime juice
1 bottle BBQ sauce (your favorite)
2 dashes meat tenderizer



Procedure:
1 Mix all ingredients together well. Marinade brisket in large roaster type pan overnight or better yet, for two days.
2 I smoke my brisket for about 10-14 hours on my New Braunfels Black Diamond and then for about 12 more hours in the oven (covered) at -175 F. Cuts like butter when ready.


Servings: 1

Recipe Type
Marinade

Recipe Source
Source: BBQ List, Don Wallace, 08/09/98

Bacchus

Myself and many others prefer to use a dry rub or "dry marinade" if you will. Then use a liquid sauce for brushing or mopping during the cook.
Some do inject a liquid prior to cooking, but I havent tried that yet.
Have you wet marinated briskets before? Maybe you have a technigue I don't know of.

Bacchus

Bente, does the bbq sauce marinade give it a darker or thicker crust?

BENTE

couldn't tell you!!! i have not tried that one i will try it soon last bricket i di i "marinated" it in a beer/ beef broth mixture for a few hours before i dried it added mustard and my rub concotion of one part cow lick one part raising the steaks and one part turbino sugar... was real pleased with the results. i also saved some of the "marinade" and added it to the foil as per thirdeyes site instructs for a 7 pounder..
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

it worked real well for me in fact worked so well i made another and invited a terxan over to tell me if it was like it is supposed to be.. see i live in s.c. and the bbq joints around here don't believe in brisket :laugh:

Mike in Abita

I find most of the commercially available marinades are loaded with salt. I normally use either John Henry's Texas Brisket rub or Dizzzy Pigs "Cow Lick" Both are good brisket rubs IMO.

Keg

yes I have had several people recommend doing a liquid marinade over night or even for 2 days. I am like you, I have always used a dry rub overnight and a mop while cooking. Just wanted to try something different.

Thanks

Keg

I am going to try your marinade overnight and then cover with my dry rub prior to puting on egg. I will let you know how it comes out and post pics.

Thanks

BENTE

i am really interested to know how it comes out... i am thinking that the sugars in the dr pepper will really make a unique taste


keep me informed


thanks