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Brisket Marinade? Finishing Sauce? Any ideas would help...

post #1 of 12
Thread Starter 
So because my bbq is so *** **** delicious, I have been plucked to make a few items for a little party this weekend. Since I usually make pork, and my recent trip to Texas provided me with sub-par brisket, I figured it was time to go beef or go home.

I am going to inject and marinade her overnight before rubbing and smoking. Any suggestions on a good marinade/injection? Got a big bottle of Yoshidas at home, but thought this might be a little too sweet. Anyone tried the big Y on a brisket?

Any suggestions on a good marinade and finishing sauce as well is appreciated. I have a normal method for brisket, but thought I would try something new this time around and see how it goes.

post #2 of 12
Somewhere on the site is a finishing sauce for brisket by Rivet that I know a lot of folks have tried but never tried it myself.
I'll see if I can track down the link when I get a chance but hopefully someone else will know what I'm talking about and be able to link it to you.
Never tried Yoshidas on brisket and have only injected a few times with OK results.
I do agree that Yoshida's would be too sweet for a brisket.
Personally I like honey injected into some beef like chuckies because it gives it a nice natural sweetness and add some chipotle to the mix you got a great heat and sweet.
Could always simmer some beef broth with certain herbs then cool and inject.
post #3 of 12
Here's the brisket marinade and rub that I use. I don't inject it, I just let it sit in the marinade overnight and let it sit in the rub while it's rising to room temp.

Brisket Marinade

1 1/2 cups red wine
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons black pepper

Brisket Rub

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
post #4 of 12
P.S. I smoke my *trimmed* briskets using a "hot and fast" procedure: I put them directly on the grate for 3 hours at 250* with mesquite, then I foil them for another 2 hours or so until they reach temp (185-205). Then, of course, you want them to rest for an hour or two before you slice them.

This obviously isn't the only way to do it, but I hope that I've helped some, and good luck! smile.gif
post #5 of 12
I use Butchers BBQ brisket marinade and injection. Makes one great brisket icon_smile.gif
post #6 of 12
This is what I use for injection and marinade

2 Cups beef broth
1/4 cup worcestershire
1tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne

I have tried others but I always come back to this one.
post #7 of 12
Looking at your sig, have you listened to Dub Side of the Moon? It's pretty awesome! smile.gif
post #8 of 12
mythmasters recipe is the one i use as well. it should work great!!
post #9 of 12
Dub side of the moon is awesome. One of the few "cover" types of such a great band that I can listen to.

Smokey2569, tracked down that recipe I mentioned yesterday...

Rivet’s Kansas City Style Brisket Finishing Sauce

Here's the recipe for the side sauce I make for brisket sandwiches. Just ladle a spoonful or two on the meat. Some folks eat their brisket sandwiches without sauce, so this goes in a bowl on the side.

1 medium onion finely diced
3 TSP minced garlic
1/4 Cup olive oil
2 Cups tomato sauce
1 Cup molasses
2 Cups Apple Cider Vinegar
2 TBSP chili powder
2 TSP mustard powder
1 TBSP celery seed (or you can substitute 1 TSP celery salt- I use seed to cut the salt and haven't noticed any difference)
2 TBSP paprika
1 TSP cayenne pepper
1 1/2 TSP coarse ground black pepper
1 cup water

Saute onions in olive oil until almost clear. Add garlic and continue for a minute or two. Don't let the garlic brown.

Add all other ingredients. Bring to low boil, then turn down heat to low and let heat below a simmer, uncovered, for 30 minutes, stirring often. It will thicken up nicely or you can continue to cook until it reaches the consistency you want.

You can make this ahead of time and reheat. It’s just as good. I start making it after I put the brisket on and once it’s done turn off the heat and cover it. Many hours later when the meat is done there it is!
post #10 of 12
I don't mean to sound arrogant or anything, but if your rub is good enough, you shouldn't need any sauce to serve it with.

However, if you absolutely MUST have a sauce with it, I prefer a sweet tomato based sauce with beef. Not super sweet, just enough to compliment things without hiding the true smokey goodness of your beef.

The wife makes one and I have it on my blog site if you're interested.
post #11 of 12
Thread Starter 
Thanks for that recipe Fire, I will give it a shot next time.

I really didn't need a finishing sauce, because the brisket was the most moist I have ever made. I injected it with a mix of W. sauce, apple juice, oj, lemon juice, cider vinegar, hot sauce and a few other things, and then let her marinate in it over night.

Rubbed it up a few hours before hand with a simple blend of brown sugar, garlic powder, onion powder and paprika and smoked with a hickory/apple wood mix.

It came out really really good, and this is the recipe I will use going forward. I found what works and I am sticking with it.

As for Qview, I have some photos of the prep, but as has happened in the past I get too excited as things get finished and totally forget to take photos of the product prior to eating. Plus I had to pack it all up and go to a gathering, so I was running around like an idiot and totally forgot.

But thanks for all the advice, and I will try that sauce next time.
post #12 of 12
I make my own marinade & i've never heard of anyone else using anything exactly like it & it's always worked great for beef,chicken,& jerky for me:

2 C Soy Sauce
1 1/2 C Apple Cider Vinegar
2 tsp. Celery Seed or 4-5 stalks celery pureed
1/4 C Lemon Juice
Garlic & Onion Powder to taste ( Prefer fresh chopped garlic, but i use powder in a pinch)
2 Tbsp. Black Pepper
Water (This usually varies on how strong i want the flavor to be....as you can tell by the ingredients sometimes it can get a bit too salty, so i taste & add accordingly)

Bring to a quick simmer while stirring to meld everything together , let cool & it's ready to marinate.

Smoke on my friends PDT_Armataz_01_42.gif
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