Brisket to marinade or not to marinade?

[crispystl]

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?

[DaveNull]

rub.

[In58men]

Dry rub

[Stewie]

Are you doing a whole brisket or a flat?

[crispystl]

Are you doing a whole brisket or a flat?

Flat. I have a dry rub on it now and then I reconsidered.

[Stewie]

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.

[KCUnited]

No need to marinade. It has enough fat to keep it tender and your rub should be enough to add flavor/texture.

[crispystl]

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?

[Stewie]

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.

[crispystl]

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.

[ptlyon]

This thing has a nice fat back or top or whatever you call it.

Youre making me horny

[Stewie]

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.

[crispystl]

It's only 3 lbs how long do you think it will take?

[sedated]

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.

[KCUnited]

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.

[htismaqe]

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.

[petegz28]

rub the night before then inject it before you put it on

[petegz28]

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

[ChiefGator]

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...

[KCUnited]

I'm definitely getting horny now...

You ever **** a brisket? The point is like a large labia when it's raw.

[htismaqe]

JFC

Just when I think this place can't get any worse.

:D

[KCUnited]

JFC

Just when I think this place can't get any worse.

:D

Sorry, I was thinking BBQ and Beverly D'Angelo while typing that.

[Phobia]

I don't think I've ever marinated a brisket. I've never seen anybody recommend it either.

[tooge]

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

[threebag]

Rub the meat

[FlaChief58]

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.

[Great Expectations]

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.