Brisket 2 ways (rubbed and marinated) and Pork Butt today (w/ Q-view) - hoping for juicy....

Discussion in 'Beef' started by big bad rog, Jun 12, 2011.

  1. big bad rog

    big bad rog Fire Starter

    Yesterday I decided I had to smoke some meat today. Went to the supermarket to find a nice brisket. I found a great looking one with a good amount of fat on it (6#). And as I was walking down the aisle, I spotted the pork butts. I found a beauty, bone in (7#). I figured I would smoke both at the same time.... why not...

    One thing I wanted to try was seeing what would happen when I marinated some brisket. My goal with this is to try to get juicier brisket. I got the tenderness figured out; time and temp, now to work on the juiciness..... Here's what I did..... I cut the brisket in 2; one half with just rub, rubbed the afternoon before and refrigerated, the other half marinated the afternoon before, refrigerated, rinsed then rubbed before smoking. The reason I split the brisket in 2 - as controversial as that my be here - is to have a "control" side and a "test" side. Everything in up-to-temp smoker at 6:15am today.

    Today's marinade:

    Onion soup mix packet

    3 cups water

    1 tablespoon rub mix

    1/4 cup light brown sugar

    1/2 teaspoon cayenne pepper

    1/4 cup dry sherry

    Let me know what you think....

    [​IMG][​IMG][​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good start!
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good,

    It will be nice to see those beauties sliced (and or) pulled.

    I like a good smoking experiment, we'll be waiting  [​IMG]
     
  4. big bad rog

    big bad rog Fire Starter

    Here are some more pictures of progress....

    Here's the result and conclusion of my test: I think the marinade made a small difference, very small. The marinaded half was only slightly more tender and only slightly juicier. So little so that I'm not sure it is worth the trouble. The good news in all this is that I am still determined to have "professional grade" brisket at home. I'm good with the pulled pork and ribs, but my mastery of a brisket will take more time. Until another day......

    [​IMG][​IMG][​IMG][​IMG]
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great soft and juicy will do a great meal
     
  6. sunman76

    sunman76 Master of the Pit

    "but my mastery of a brisket will take more time"[​IMG] yea whatever!!!!

    Thats is some good lookn Q you produced there looks like a success to me![​IMG]
     

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