Help Please!

[Brandy]

I'm new and not quite sure how to navigate this website so please inform me of I'm not posting my question in the right place. My question is: I've been marinating my brisket in a sealed Tupperware container for about a week now. Is it still on to cook? The marinade is a liquid marinade I've been using for a long time now, since not having an actual smoker any longer. It gives it a delicious taste like it's been smoked straight from my oven. I usually cook on 250° for 8-12 hours depending on the weight. I wrap it in heavy foil tightly for all but an hour of the total cooking time, then unwrap and cook for an additional hour. I've marinated for 4-5 days before and it's been ok, but not for 7+ days. Any thoughts? Thanks in advance!

 

[indaswamp]

What is in the marinade?

 

[bmudd14474]

Do you know what the sell by date was on the brisket?

 

[HalfSmoked]

need the requested info to be able to help you.

By the way welcome to the SMF

Warren

 

[SonnyE]

Hi Brandy!
Welcome to

If anybody can help, these guys can.

I say, if it smells OK, if it looks OK, cook it and see.

 

[Brandy]

What is in the marinade?

Ingredients: Water, Natural Hickory Wood Smoke, Polysorbate 80, Dimethylpolysiloxane, Vinegar, Salt, Onion, Garlic, Black Pepper, Dark Red Chile, Hydrolyzed Soy And Corn Protein, Sugar, Carmel Color, Molasses, Syrup, Less Then 1% Tetrasodium Pyrophosphate, Soybean Oil, Papain, Citric Acid, Sodium Citrate, Propylene Glycol, Silicon Dioxide (For Anti-Caking), Less Then .01% Sodium Benzoate.

 

[JckDanls 07]

reading your cooking process.. I would think it would fall apart in a pile of mush when you try to take it out of the foil... The way I'm reading it, your cooking process is backwards... should only be in foil for an hour or two (if at all) at the end of the cook ...

And as others said.. Welcome to your new addiction (SMF) ...

 

[Brandy]

Do you know what the sell by date was on the brisket?

I "think" it was around 2/1...but I'm not 100% positive...

 

[bmudd14474]

IMO you will be fine. Roll some smoke.

 

[indaswamp]

Ingredients: Water, Natural Hickory Wood Smoke, Polysorbate 80, Dimethylpolysiloxane, Vinegar, Salt, Onion, Garlic, Black Pepper, Dark Red Chile, Hydrolyzed Soy And Corn Protein, Sugar, Carmel Color, Molasses, Syrup, Less Then 1% Tetrasodium Pyrophosphate, Soybean Oil, Papain, Citric Acid, Sodium Citrate, Propylene Glycol, Silicon Dioxide (For Anti-Caking), Less Then .01% Sodium Benzoate.

The papain, and to a lesser degree vinegar and citric acid, are meat tenderizers. I do not know the concentration in your marinade, so I do not know how far along the meat is broken down. Generally speaking, meats are not left for an extended period of time in meat tenderizers.

Otherwise, As far as leaving the meat for that long in the marinade, You should be fine....I'd cook it.

 

[Brandy]

reading your cooking process.. I would think it would fall apart in a pile of mush when you try to take it out of the foil... The way I'm reading it, your cooking process is backwards... should only be in foil for an hour or two (if at all) at the end of the cook ...

And as others said.. Welcome to your new addiction (SMF) ...

It's actually worked for brisket, but I did try it once this way with brisket for me, but tried it this way with tri tip once and it was basically mush.

reading your cooking process.. I would think it would fall apart in a pile of mush when you try to take it out of the foil... The way I'm reading it, your cooking process is backwards... should only be in foil for an hour or two (if at all) at the end of the cook ...

And as others said.. Welcome to your new addiction (SMF) ...

 

[Brandy]

*brisket worked -tri tip was mush

 

[Brandy]

The papain, and to a lesser degree vinegar and citric acid, are meat tenderizers. I do not know the concentration in your marinade, so I do not know how far along the meat is broken down. Generally speaking, meats are not left for an extended period of time in meat tenderizers.

Otherwise, As far as leaving the meat for that long in the marinade, You should be fine....I'd cook it.

Thank you!!!

 

[Brandy]

Thank you all for your input! I will take a pic tomorrow after its done!

 

[indaswamp]

Thank you all for your input! I will take a pic tomorrow after its done!

We LOVE pictures on SMF!!!!

 

[RRR]

Tender?

 

[ravenclan]

waiting on pics! how about pics of before, during and after.

Welcome to the group! Lots of knowledge here and lots of people who love to help.

 

[HalfSmoked]

Brandy Thanks for the like it is greatly appreciated.

Warren

 

[daveomak]

Check the temperature of your fridge.... The closer to 34 F, the longer meat will keep....
There are several acids in that marinade that break down meat fibers...

 

[SonnyE]

See Brandy? You are in the right place.
You'll get the right advice every time here.
I bet the kitchen is smelling like some Awe-sum Beef right now!