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Old 10-05-2012, 02:23 PM  
crispystl crispystl is offline
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Brisket to marinade or not to marinade?
I'm going to try my first brisket tomorrow and I wasn't planning on marinating it but I thought maybe i should get an opinion from the pros. Do you marinate your brisket? If so in what?
Last edited by crispystl; 10-05-2012 at 02:28 PM.. Reason: spell check
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Old 10-05-2012, 04:13 PM   #16
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Typically it's 1-1.5 hrs per pound at 225. I wouldn't worry so much about time, though. Probe the meat, once your probe goes in like butter, she's done.
Brisket is pretty dense. I tend to do 2 hours per pound myself.
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Old 10-05-2012, 04:37 PM   #17
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Old 10-05-2012, 04:40 PM   #18
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OOhhh I just bought an injector. Do you think I should inject some apple juice or cider vinegar into it?
I do a mix of 1/2 cider, 1/2 cider vinegar then throw in some spices
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Old 10-05-2012, 04:43 PM   #19
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Typically it's 1-1.5 hrs per pound at 225. I wouldn't worry so much about time, though. Probe the meat, once your probe goes in like butter, she's done.
I'm definitely getting horny now...
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Old 10-05-2012, 04:49 PM   #20
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I'm definitely getting horny now...
You ever **** a brisket? The point is like a large labia when it's raw.
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Old 10-05-2012, 04:52 PM   #21
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Old 10-05-2012, 04:56 PM   #22
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Old 10-05-2012, 04:58 PM   #23
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I don't think I've ever marinated a brisket. I've never seen anybody recommend it either.
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Old 10-05-2012, 05:28 PM   #24
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Don't marinade. Inject with beef broth. Best thing is to save juice from a previous brisket and inject that bit beef broth or stock will do
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Old 10-05-2012, 06:34 PM   #25
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Rub the meat
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Old 10-05-2012, 07:44 PM   #26
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I don't think I've ever marinated a brisket. I've never seen anybody recommend it either.
I've marinated one in cherry juice once. It was ok buy nothing to write home about. Now I just use dry rub and glaze at the end. This method gives you lots of flavor but you still get that beef taste.
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Old 10-05-2012, 07:49 PM   #27
Great Expectations Great Expectations is offline
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Quote:
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I don't think I've ever marinated a brisket. I've never seen anybody recommend it either.
It is ok to brine them. Serious smokers never buy the flat only, a 5lb flat is usually the same price as a whole 10lb one anyway, and you can't make burnt ends without the point.

Also, never buy a brisket that weighs less than 10lbs.
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