1) So I did my first brisket this weekend. Just a little 3lb flat rubbed with syrup and my rub and injected with 3:1 ratio of beef broth:syrup. Turned out really juicy and just melt in your mouth, but reheating the next day absolutely ruined it. Turned into a piece of leather. Any tips? I just put it in the oven at 350 for a little bit. What I'm thinking is that I didn't think to put any kind of liquid in the pan and that ruined it for me.
2) I'm smoking some steaks this weekend and my dad insists on using a certain marinade - he's already bought it and everything - and I was thinking, should I do the typical ole marinade and let it sit in the juice, or should I just inject the steak with it? His is the only steak getting the marinade. Also, because smoking tenderizes, would marinating sort of over tenderize it and turn the meat to mush? Just wondering. Thanks.
2) I'm smoking some steaks this weekend and my dad insists on using a certain marinade - he's already bought it and everything - and I was thinking, should I do the typical ole marinade and let it sit in the juice, or should I just inject the steak with it? His is the only steak getting the marinade. Also, because smoking tenderizes, would marinating sort of over tenderize it and turn the meat to mush? Just wondering. Thanks.
