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Brisket brine, marinade, or both?

post #1 of 6
Thread Starter 

Hello everyone,

 

I am cooking my first brisket this weekend on my large BGE and was wondering if I should brine, marinate, or both.  I understand that marinades are more for flavoring the outer layer of the meat while brines are more for adding moisture.  Personally, I would like to do both, but am not sure if that would be too much.  If it is ok to do so, would I brine overnight then marinade for another night?  I'd then like to do an injection before applying my rub. 

 

This is a packer cut brisket and weighs 14 pounds.  Any thoughts you all have regarding cook temp and time is appreciated! 

 

Thanks!

post #2 of 6

Personally I say neither. I do marinate briskets sometimes, <whispering> but its when I cook them in the oven and not on the smoker. I find that an oven baked brisket needs something and my maninade furnishes it. I don't know I have ever injected, I see some folks doing it to add flavor depth or increase their taste profile but a good smoked brisket is good enough for me. If I was cooking against 10 other people I might use one to help with the edge, but now for family and friends.

 

LOL....

 

Brisket (Check List)

The meat, I always use a fuller packer, but it is more about your cooker size?

 

Clean, dry, trim fat or not to trim, that is the question.

 

If leaving the fat, fat size up (free biasing) or down (so it doesn’t wash off the rub)?

The rub, store bought or homemade? The glue for the rub to stick to the meat or not? How soon to apply the rub before the smoke? Injection? Marinade?

 

The smoke! Briskets can take even the hardest smokes, mesquite and hickory work but don't go over board. Foil or no foil?

 

Rest time, slicing or pulling?

 

Suggesting; Cooking temp 225 degrees, duration approximately 1.5 to 2 hours/#, Cook to approx. 175 degrees, foil to 190 degrees, bag and tag 1 or 2 hours use a toothpick to test doneness (approx. 203 1/2 degrees). Pull and allow to cool/rest at least 45 mins. Before attempting to carve or it will crumble. Still good just dang messy.

 

Everything else is personal preference and some preferences do affect cooking times.

 

While you are at it, take notes, yes, write it down. What you do, and what it tasted like, and what you want to change next time. Or memories are not a good as we think.

 

Hope that helps ya, relax, and enjoy it. A Guru friend has a single word that is the most important ingreduient is smoking, "Patience".

post #3 of 6

Sounds like you have a plan. as far as injecting, No you will be in the danger zone to long =4 hours between 40° and 140°.

on my BGE i shoot for 225°-240° If you are not using sugar you can jump the temp up to 275° if you would like to speed it up.

Plan on IT of 190°-200°  at 200° it will be falling apart. Plan on 1.5-2 hours per pond. But the IT will tell you when it is done.

Also the tooth pick test. at about 185° start poking it. When it slides in with no resistance it is done.

Remember Patience. keep the lid closed.

an we wanna see a Qview or you will be seeing this.worthless.gif

happy smoken.

David

post #4 of 6
Personally I just use a simple rub, salt pepper onion garlic. I let the smoke flavor the brisket. I cook mine until a toothpick will insert in multiple spots with no resistance. I start probing when the brisket hits an IT of 185*.
post #5 of 6
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Personally I say neither. I do marinate briskets sometimes, <whispering> but its when I cook them in the oven and not on the smoker. I find that an oven baked brisket needs something and my maninade furnishes it. I don't know I have ever injected, I see some folks doing it to add flavor depth or increase their taste profile but a good smoked brisket is good enough for me. If I was cooking against 10 other people I might use one to help with the edge, but now for family and friends.

 

LOL....

 

Brisket (Check List)

The meat, I always use a fuller packer, but it is more about your cooker size?

 

Clean, dry, trim fat or not to trim, that is the question.

 

If leaving the fat, fat size up (free biasing) or down (so it doesn’t wash off the rub)?

The rub, store bought or homemade? The glue for the rub to stick to the meat or not? How soon to apply the rub before the smoke? Injection? Marinade?

 

The smoke! Briskets can take even the hardest smokes, mesquite and hickory work but don't go over board. Foil or no foil?

 

Rest time, slicing or pulling?

 

Suggesting; Cooking temp 225 degrees, duration approximately 1.5 to 2 hours/#, Cook to approx. 175 degrees, foil to 190 degrees, bag and tag 1 or 2 hours use a toothpick to test doneness (approx. 203 1/2 degrees). Pull and allow to cool/rest at least 45 mins. Before attempting to carve or it will crumble. Still good just dang messy.

 

Everything else is personal preference and some preferences do affect cooking times.

 

While you are at it, take notes, yes, write it down. What you do, and what it tasted like, and what you want to change next time. Or memories are not a good as we think.

 

Hope that helps ya, relax, and enjoy it. A Guru friend has a single word that is the most important ingreduient is smoking, "Patience".

 

This is great, thanks!  

post #6 of 6
Thread Starter 

Thank you all for the responses-it is very much appreciated!  You definitely all gave me some things to consider.  I'll be sure to post Qview as I certainly want to avoid the emoticon picket line! 

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