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Marinating rubbed brisket after smoking it

post #1 of 3
Thread Starter 
I saw some "award winning smokers" marinate their rubbed brisket, after it had been smoked. They put it in foil, poured beef stock and a bit of lager around it, wrapped it up and put it back in the smoker for some time. Good idea?
And what is the thinking on smoking fat side down?
post #2 of 3

That would not be marinating, that is braising, which should produce a tender brisket without bark and offers another opportunity to add additional flavor to the meat.

 

Fat-cap up or down depends on your smoker and preference. In a vertical smoker, fat cap up was my preference. I rarely smoke a whole packer these days, opting for point/flat separation and lean trim.

 

 

Eric

post #3 of 3

Flat down , always for me :icon_exclaim:   And the method you mentioned is called the 'Texas Crutch' :icon_eek: . Bad JU-JU , no Bark . . .:police2:

 

have fun and . . .

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