Yesterday I decided I had to smoke some meat today. Went to the supermarket to find a nice brisket. I found a great looking one with a good amount of fat on it (6#). And as I was walking down the aisle, I spotted the pork butts. I found a beauty, bone in (7#). I figured I would smoke both at the same time.... why not...
One thing I wanted to try was seeing what would happen when I marinated some brisket. My goal with this is to try to get juicier brisket. I got the tenderness figured out; time and temp, now to work on the juiciness..... Here's what I did..... I cut the brisket in 2; one half with just rub, rubbed the afternoon before and refrigerated, the other half marinated the afternoon before, refrigerated, rinsed then rubbed before smoking. The reason I split the brisket in 2 - as controversial as that my be here - is to have a "control" side and a "test" side. Everything in up-to-temp smoker at 6:15am today.
Today's marinade:
Onion soup mix packet
3 cups water
1 tablespoon rub mix
1/4 cup light brown sugar
1/2 teaspoon cayenne pepper
1/4 cup dry sherry
Let me know what you think....
One thing I wanted to try was seeing what would happen when I marinated some brisket. My goal with this is to try to get juicier brisket. I got the tenderness figured out; time and temp, now to work on the juiciness..... Here's what I did..... I cut the brisket in 2; one half with just rub, rubbed the afternoon before and refrigerated, the other half marinated the afternoon before, refrigerated, rinsed then rubbed before smoking. The reason I split the brisket in 2 - as controversial as that my be here - is to have a "control" side and a "test" side. Everything in up-to-temp smoker at 6:15am today.
Today's marinade:
Onion soup mix packet
3 cups water
1 tablespoon rub mix
1/4 cup light brown sugar
1/2 teaspoon cayenne pepper
1/4 cup dry sherry
Let me know what you think....