My name is Terry... and brisket ain't easy for me.
But, hey, I cooked one anyway.
I tried something a little different with my brisket today. I started on Tuesday by mixing up a batch of marinade:
1/2 gal pineapple juice
15oz bottle soy sauce
1 cup granulated sugar
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1 tablespoon garlic salt
1 tablespoon fresh ginger, grated
into the fridge it went.
On Wednesday night, I picked up a 12.5 pound packer, put it in a large ziploc with the marinade, and placed it into a cooler packed with ice until this morning.
Now for the pics:
The smoke: (there really is smoke coming out of there)
After 6 hours:
Probed like buttah at 9.5 hours:
Sliced after resting for an hour:
It was tasty, but a little dry.
Next time, I will...
1. trim the brisket before putting into the marinade (yeah, I knew better.)
2. reserve some of the marinade
3. heat up the reserved marinade to serve with the sliced brisket.
Thanks for looking!