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Sunday's Brisket

post #1 of 22
Thread Starter 
Tried something different yesterday on the brisket front (for me anyhow). Let a brisket marinade (I have always thought this was a waste of time for a brisket) and cook with no rub on it, just depending on the marinade for the flavor.

Marinade was:

1 C Worchestershire (sp?) sauce
1/4 C Brown Sugar
1 Onion chopped
2 Tb Soy Sauce
2 Tb Vodka
1 tsp Garlic Powder
1/2 tsp Accent

Mixed this up and poured it over a 6 lb flat that I had in a FoodSaver bag and into the fridge on Saturday night. Came out Sunday morning to find that the bag did not seal correctly and probably half of the marinade was all over the fridge. eek.gif Did not have it on a tray or anything since the vacuum pack has never failed me before.

Part of the reason to try the marinade again was to see if the FoodSaver thingy would make a difference and change my view on marinating a brisket........oh well.....must press on.

Let things kind of sit for a bit while I got the smoker up to temps (went with 250) and fought the overwhelming urge to apply rub......left it naked........not even salt and pepper.

Smoked it at 250........took around 7 hours........pulled it off at 195......wrapped and into the cooler. Let it rest for about 3 hours then sliced.

Made a sauce with

2 Cups of the meat juices from the foil
1 C Catsup
3/4 C Brown Sugar
1/3 C Wor. Sauce
1 Tbs Lemon Juice

Let simmer for 20 minutes or so and poured over the slices........sorry, forgot about the camera by this time.

All in all, not too bad.........could have used some rub wink.gif .......the experiment was kind of a bust since I was just really wanting to check the marinade/vacuum packing question, but I did not seal the bag well PDT_Armataz_01_05.gif . May try it again one day just for a break from the routine.

Also made a slab of ribs incase the brisket sucked. LOL The ribs were just fine. wink.gif

post #2 of 22
Thanks Joe... Now I am hungry again! Looks goodPDT_Armataz_01_37.gif
post #3 of 22
Here is something else to try. Put the marinade in the food saver bag, seal it in the fridge overnight, then freeze for future use. It looks like it came out great for ya, I'm a big fan of marinading and seasoning.
post #4 of 22
Thread Starter 
Yeah, I will marninate chicken all the time, but for a big ol' brisket it has always seemed like a waste of time. No real flavor penetration like you get with the birds..........oh well, something to mess with from time to time.
post #5 of 22
Mmmm, That looks great Fatback Joe! I've never tried vodka in a marinade, thanks for the idea.PDT_Armataz_01_34.gif
post #6 of 22
Why not try injecting it?
post #7 of 22
Thread Starter 
On the list of things to try..............just never bought the needle thingy mostly. cool.gif

Really, I am pretty statisfied with my brisket in general, jsut need a change of pace from time to time.
post #8 of 22
I know what you mean, but I like to experiment and try things on the guinea pigs I haveicon_twisted.gif . If the two mongrels don't like it then no one will.icon_mrgreen.gif
post #9 of 22
That looks great Joe! I can almost taste it - yummmmmmm!

I like injecting meats, WalMart has those needle thingies doe around $4. Look like the same ones the chef stores sell for $12 too!
post #10 of 22
Thread Starter 
Yeah, I really have no excuse not to have one........just for some reason I never picked one up.........I think I will stop and grab one on the way home just so I can say that I own one. LOL
post #11 of 22
Usually, I'm marinating the cook with vodka... PDT_Armataz_01_05.gifPDT_Armataz_01_07.gif
post #12 of 22
Hey Joe, too bad the expierment didn't work they way you planned- whenever I marinade in the foodsaver bag, I always throw a second seal on the bag just in case the first one leaks. Ma Dutch always insists that I put the bag in a baking dish or jelly roll pan. Nice smoke ring on the brisket!!
post #13 of 22
what dutch said......i was wondering if wife threw a fit with it leaking all over the firdge....i know MINE would...........

still turned out looking nice..........and learning from our mistakes is what makes us better cooks........least that is what i have been told......didn't help me much either in the disappointment department.........heheh

post #14 of 22
Nice looking Q... Them ribs look real goooooood
post #15 of 22
Nice smoke ring. I wish mine had finished that well. Good luick next time with the marinade. I was going to try a marinade on mine, but I was afraid it may dry it out. So, I just rubbed mine and let it stay in fridge overnight. Hit it with rub again the next morning and on to the smoker after an hour or so rest.
post #16 of 22
PDT_Armataz_01_01.gifSure does look good to me and makes me hungerrrry. Speaking of which gotta eat.
post #17 of 22
Thread Starter 
No, it was the fridge in the garage, which is pretty much considered my fridge............fortunately for me. LOL
post #18 of 22
Thread Starter 
Yeah, the second seal will be the way to go. I used to always us a dish or pan, but just go lazy since I had not had the problem in so long........oh well, if a little clean up on a Sunday morning is all I have to complain about, then life is going pretty good.
post #19 of 22
I agree with Dutch ... A second seal on both ends. Not fun to clean the wife's fridge .
post #20 of 22

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