I'm going to try my first brisket this weekend. I need to perfect this before my daughters graduation party in May, where I'll be the chef of the day.
I started with a 14.5 lb. USDA Angus Cryo-packed Brisket. The entire brisket would not fit in my marinade bowl, so I cut the end off and placed that in a one gallon zip lock bag. (In the future I will leave this whole, as I will use a large clear bag to marinade a large cut of beef it.) From reading my master chefs cook book, he says to trim the fat cap off, because if you are marinating a cut, the marinade will not penetrate through that much fat.
My sister made Fajitas this past week, and gave me her recipe for a brisket, and I thought, man, that might be great as a marinade, then to smoke the meat! so last night I cut and doubled this recipe for the marinade, putting a little in the zip lock bag as well.
Pictures to follow after the smoke this weekend.
Here is the Fajita recipe, again, double this .
- 1/2 cup soy sauce
- 1/2 cup lime juice from 6 to 8 limes
- 1/2 cup canola oil
- 1/4 cup packed brown sugar
- 2 teaspoons ground cumin seed
- 2 teaspoons freshly ground black pepper
- 1 tablespoon chili powder (see note above)
- 3 medium cloves garlic, finely minced (about 1 tablespoon)