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Old 10-05-2012, 02:23 PM  
crispystl420 crispystl420 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 crispystl420; 10-05-2012 at 02:28 PM.. Reason: spell check
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Old 10-05-2012, 02:26 PM   #2
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rub.
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Old 10-05-2012, 02:26 PM   #3
Inmem58 Inmem58 is offline
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Dry rub
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Old 10-05-2012, 02:27 PM   #4
Stewie Stewie is offline
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Are you doing a whole brisket or a flat?
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Old 10-05-2012, 02:28 PM   #5
crispystl420 crispystl420 is offline
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Quote:
Originally Posted by Stewie View Post
Are you doing a whole brisket or a flat?
Flat. I have a dry rub on it now and then I reconsidered.
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Old 10-05-2012, 02:31 PM   #6
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Quote:
Originally Posted by crispystl420 View Post
Flat. I have a dry rub on it now and then I reconsidered.
That's fine. If you were doing a whole brisket I would suggest using an injector full of your favorite marinade... among other tricks.
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Old 10-05-2012, 02:34 PM   #7
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No need to marinade. It has enough fat to keep it tender and your rub should be enough to add flavor/texture.
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Old 10-05-2012, 02:37 PM   #8
crispystl420 crispystl420 is offline
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Quote:
Originally Posted by Stewie View Post
That's fine. If you were doing a whole brisket I would suggest using an injector full of your favorite marinade... among other tricks.
OOhhh I just bought an injector. Do you think I should inject some apple juice or cider vinegar into it?
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Old 10-05-2012, 02:37 PM   #9
Stewie Stewie is offline
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Quote:
Originally Posted by KCUnited View Post
No need to marinade. It has enough fat to keep it tender and your rub should be enough to add flavor/texture.
That depends. Most flats are trimmed with little fat unless you have a good butcher or do it yourself.
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Old 10-05-2012, 02:39 PM   #10
crispystl420 crispystl420 is offline
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Quote:
Originally Posted by Stewie View Post
That depends. Most flats are trimmed with little fat unless you have a good butcher or do it yourself.
This thing has a nice fat back or top or whatever you call it.
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Old 10-05-2012, 02:41 PM   #11
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Quote:
Originally Posted by crispystl420 View Post
This thing has a nice fat back or top or whatever you call it.
Youre making me horny
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Old 10-05-2012, 02:42 PM   #12
Stewie Stewie is offline
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Quote:
Originally Posted by crispystl420 View Post
This thing has a nice fat back or top or whatever you call it.
I'd stick with the rub if it has a nice fat cap.
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Old 10-05-2012, 02:52 PM   #13
crispystl420 crispystl420 is offline
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It's only 3 lbs how long do you think it will take?
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Old 10-05-2012, 03:00 PM   #14
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I don’t have a smoker, so I combine my dry rub with liquid smoke and brown sugar to make it into a paste, so that’s pretty much a marinade.
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Old 10-05-2012, 03:41 PM   #15
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Quote:
Originally Posted by crispystl420 View Post
It's only 3 lbs how long do you think it will take?
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.
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