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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-06-2013, 07:53 PM   #1
Terry The Toad
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Default Pineapple Juice / Soy / Ginger Brisket (with pr0n)

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 fire:

Fire.jpg

The smoke: (there really is smoke coming out of there)

Smoke.jpg

Locked on:

Thermo.jpg

Refreshments:

Beer.jpg

After 6 hours:

SixHours.jpg

Probed like buttah at 9.5 hours:

NinePointFiveHours.jpg

Sliced after resting for an hour:

Sliced.jpg

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!
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Unread 04-06-2013, 07:55 PM   #2
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But, if you trim it more, won't it be drier? Did the marinade not penetrate? Maybe inject it? It does look good
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Unread 04-06-2013, 07:59 PM   #3
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That sounds like a great marinade! Did you wrap it in foil while it rested?
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Unread 04-06-2013, 08:02 PM   #4
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Looks good from here.

How were the soy and ginger flavors?

Thanks for sharing.

Dave
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Unread 04-06-2013, 09:50 PM   #5
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What grade was it? I buy mine from SAMs and they turn out great all the time. My UDS makes better brisket than anything else though.
Judging by your pics, it would not last long in my house!
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Unread 04-07-2013, 07:56 AM   #6
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looks good. try injecting to get better penetration from the marinade
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Unread 04-07-2013, 08:00 AM   #7
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Looks great.


Those 3rd Shifts aren't too bad.
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Unread 04-07-2013, 08:07 AM   #8
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Looks good to me
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Unread 04-07-2013, 08:32 AM   #9
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Outstanding!
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Unread 04-07-2013, 09:05 AM   #10
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It looks great!
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Unread 04-07-2013, 09:14 AM   #11
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Phabulous!
Nice choice Grimbergen!
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Unread 04-07-2013, 07:36 PM   #12
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Quote:
Originally Posted by landarc View Post
But, if you trim it more, won't it be drier? Did the marinade not penetrate? Maybe inject it? It does look good
I am not going to trim more, just trim before I put it in the marinade. I think the membrane kept the flavors from penetrating the meat. Injecting would probably help - but I haven't tried it yet.

Quote:
Originally Posted by 1911Ron View Post
That sounds like a great marinade! Did you wrap it in foil while it rested?
Yes.

Quote:
Originally Posted by VA-Dave View Post
Looks good from here.

How were the soy and ginger flavors?

Thanks for sharing.

Dave
The pineapple/soy/ginger flavors are great. It is not my invention; it's a pretty close copy of the Jamaican Top Sirloin marinade at HOPS restaurant.

Quote:
Originally Posted by Daggs View Post
What grade was it? I buy mine from SAMs and they turn out great all the time. My UDS makes better brisket than anything else though.
Judging by your pics, it would not last long in my house!
Choice grade - that's all I can find around here.

Thanks for all the feedback!
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