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Another shot at brisket
- Thread starter Dockman
- Start date
landarc
somebody shut me the fark up.
Nice hunk of meat, you sure are going fancy with that marinade. Best of luck, I am gonna bet longer than 12 hours at those temps.
Dockman
Got Wood.
Yes it may take longer but I have plenty of time. Also plan to wrap at 165 IT.
NickyG
Knows what a fatty is.
Where did you get it from?
Pitmaster T
Babbling Farker
Please try your plan on a select cut.
Bludawg
somebody shut me the fark up.
I wish you luck:tape:
Woody1911a1
Full Fledged Farker
guess you didn't watch the Mythbusters when they marinated a steak in coke over night ?
landarc
somebody shut me the fark up.
Dockman, in case your wondering about the above comments, and since you siggy says still trying, I am gonna step across the line a let you know...
1. There are many of us who are concerned that people learning how to do brisket cooks successfully add to much to the process too soon, complicating the process and making success much harder to gain.
2. You are adding a lot of sugar to the surface of the meat with a soda pop marinade, this is going to cause over-darkening, if not downright burning of the meat. Often with a brisket, you will end up with a very hard bark as a result of too much sugar added.
3. Beyond just the time, cooking below 225F often leads to drying of the surface of the meat and to a hard and dry surface to the meat. Even though you can still end up with meat that is tender, it is often dry to the mouth. Some of us feel that going hotter aids in learning a successful cook.
4. Now why then, do we hear of other cooks saying such low temps and long cooks, there are two reasons, one if that they are cooking a lot of meat in big cookers, that just have a different way of cooking. Others are using a type of cooker, be it a water smoker or gas cooker, that has a moist air characteristic.
Still, it's your meat and I wish you luck with your cook. Your plan could work just fine. Be patient and make sure you get it cooked until tender to a probe.
1. There are many of us who are concerned that people learning how to do brisket cooks successfully add to much to the process too soon, complicating the process and making success much harder to gain.
2. You are adding a lot of sugar to the surface of the meat with a soda pop marinade, this is going to cause over-darkening, if not downright burning of the meat. Often with a brisket, you will end up with a very hard bark as a result of too much sugar added.
3. Beyond just the time, cooking below 225F often leads to drying of the surface of the meat and to a hard and dry surface to the meat. Even though you can still end up with meat that is tender, it is often dry to the mouth. Some of us feel that going hotter aids in learning a successful cook.
4. Now why then, do we hear of other cooks saying such low temps and long cooks, there are two reasons, one if that they are cooking a lot of meat in big cookers, that just have a different way of cooking. Others are using a type of cooker, be it a water smoker or gas cooker, that has a moist air characteristic.
Still, it's your meat and I wish you luck with your cook. Your plan could work just fine. Be patient and make sure you get it cooked until tender to a probe.
Woody1911a1
Full Fledged Farker
the coke turned the rib-eye to a dark mush .
Dockman
Got Wood.
Thank you for clearing up all the comments. Would love to try a easy marinate so any suggestions would be great.
gettinbasted
is Blowin Smoke!
That prime hunk of beef doesn't need a marinade. Season it and toss it on.
Bludawg
somebody shut me the fark up.
Marinate it in Oak Smoke at 300 until probe tender.
Bludawg
somebody shut me the fark up.
You need a State Dept job:wink:
code3rrt
Babbling Farker
Yeppers! just go simple with either a favorite rub, or simpler yet, salt, pepper, granulated onion and granulated garlic.
In any case, enjoy!
KC
HeSmellsLikeSmoke
somebody shut me the fark up.
I nominate Landarc for Secretary of 'Splaining Things.
DubfromGA
is Blowin Smoke!
Some of the best briskets I've tasted were made without any marinade. The two absolute worst briskets I've tasted did use some type of marinade.
TheJackal
Full Fledged Farker
lol. I second. :clap2:
Dockman
Got Wood.
Sam's club
BayoustateBBQ
Knows what a fatty is.
Dockman,try the brisket in my signature!
landarc
somebody shut me the fark up.
I don't marinade, or inject (unless I am messing around with competition techniques). But, if you simply must, use beef broth and the rub you are going to cook with. Just heat up a couple of cups of no salt or low salt beef broth, add in two tablespoons of rub. Cool completely and then marinate brisket in that overnight. It will add a little flavor, not much else. But, it won't screw anything up either.
Twas me, I would just rub it up tomorrow an hour before the cook.
Twas me, I would just rub it up tomorrow an hour before the cook.
