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I normally don’t marinate my brisket but use a dry rub. I do however brine my pork butts in apple juice, very dark beer. I like Nitro Milk Stout from Colorado. Little for the brine and a little for the cook. Plus Brown sugar and some of my own secret ingredients.
However, at my wife’s request, I marinated my brisket and injected it with the brine I use on the pork butt. Not sure about all of the sweetness on a brisket but we will see.
Anyone else marinate their briskets?
FWIW, I did put some rub on it as well.
To keep it gun related, I am cooking this wearing my XD45 barbque gun

I have never marinated a brisket, but I have injected using Minor’s Beef Broth. I have learned to always inject going with the grain to keep the dark spots from showing up in the brisket. I have never used sweet on a brisket. I am not much for sweet on a brisket. I like doing the Texas style brisket the best with salt and pepper only. I always wrap my briskets with red butcher paper around 5-6 hours in.

Let us know how it turns out.

If you're in an experimental mood, try marinating for 24 hours using Zesty Italian Dressing. Salad dressing made with olive oil, vinegar, and lots of spices. When I smoke brisket for a large group, I buy the dressing in gallon jugs, and put each brisket into a new clean plastic garbage bag, pour in enough of the dressing to generously coat the brisket on all sides, tie it up and put it in the refrigerator or into a cooler with some bags of ice. Turn the bag with the brisket over about every 6 hours, then smoke it low and slow. Or If you're doing just one brisket, you can marinate it in a plastic or glass container, turning the brisket over every 6 hours - just don't use an aluminum or other metallic container.

The vinegar in the dressing tenderizes the brisket, the olive oil keeps it very moist, and the spices in the dressing do their thing.

Turns out pretty dang good, if I do say so myself.

Never truly brined a piece of beef... all the white and whiteish meats, yes. Used to marinate small cuts and inject big cuts.

Been wanting to try it but always balk at the thought of experimenting with a prime brisket,whole tenderloin, ribeye or strip roast.

Please post up the results and give us a full rundown of texture, moisture and flavor!

Sam's had whole ribeyes on sale last week. I have always wanted to smoke a whole ribeye, but I didn't want to mess it up on my money. Maybe someone will come along and buy one and let me smoke it.

There used to be an old guy who worked at a local barbershop, and he had the following recipe .... or something near to it......

1. Put together a crab boil with the usual amount of mud bugs, shrimp, sausage, corn cobs, potatoes, and packet(s) of crab boil spices.
2. Eat, listen to some cajun zydeco music, and have a good time....... but save the water and spice mix from the boil.
3. Trim up your brisket however you think best, and then brine it overnight in the left-over crab boil water and spices.
4. Rub as you see fit, and smoke that puppy however you like to do it.

Apparently, the results will bring tears to your eyes, and make you remember better and fonder times.

I haven’t tried it yet.

What time should we come over?

I can bring some Shannon Chocolate Stout.

Ok, brisket wen in at 2:00 this morning. Smoked with hickory wood.
Cooked 10 hours at 200 and 3 hours at 225 degrees. Got to an internal temp of 200 degrees. Pulled it off and let rest for an hour.
First thing I notice is the bark is very burnt and thick. However, the meat was extremely moist and tender. It is a little sweet for my taste but everyone seemed to like it. It disappeared in a very short time.
Personally I think I will stay with the rub

A lot of people like the bark being real dark. I am not fond of that and that is the reason I wrap about six hours in. I also use red butcher paper because it seems the foil causes it to stem and loose the bark it does have.

carlson1 wrote: Sat Jun 30, 2018 4:43 pm A lot of people like the bark being real dark. I am not fond of that and that is the reason I wrap about six hours in. I also use red butcher paper because it seems the foil causes it to stem and loose the bark it does have.

I normally wrap in red butcher paper the last 3 hours but when I pulled it out to wrap, I had enough to cover 1/2 the brisket. Foil won out this time

Some folks never wrap. I just learned about red butcher paper about two years ago. I just like to wrap. It makes me feel better.

We just finished eating a tri-tip smoked like a brisket and beef short ribs. It was my first time to smoke both. They were awesome.

Smoked pulled pork and spatchcock smoked chicken tomorrow. Smoked ribs and sausage Wednesday for Independence Day.

I believe I'm addicted to smoking. I beter double up on my gout medication for the next few days.

carlson1 wrote: Sat Jun 30, 2018 1:50 pm Sam's had whole ribeyes on sale last week. I have always wanted to smoke a whole ribeye, but I didn't want to mess it up on my money. Maybe someone will come along and buy one and let me smoke it.

I like to buy my steaks as whole roasts and slice my own. Ribeye and New York Strip being my favorites. I have been doing this for years. Cosco always had good ones but I let the membership expire.

Anyway. I tried the smoking of a whole ribeye once and was not impressed. I love to do a prime rib for holiday type meals. I was expecting a prime rib type product but was left short. When I want prime rib now, I buy a good quality prime rib roast. I am not a butcher and have no real education on why the results are not the same but they just weren't for me.

Has anyone ever smoked a whole sirloin? The smoked sirloin that Texas Land and Cattle use to have was delicious.

03Lightningrocks I love cooking the Prime Rib Roast, but I do them in the oven. They always turn out great.

I’ll trim and rub on Monday, light coat of mustard with a garlic and black pepper. I’ll put it on my big green egg Tuesday cook at 225 uncovered until it hits the stall, once the stall hits I’ll wrap it and add butter & beef broth continue cooking until the internal temperature hits about 203. Let’s it sit wrapped up for a couple of hours. Carve, slice, chop and my favorite burnt ends with sauce. I’ll be open carrying my Les Baer 1911.