Marinate or not

mcksr · 09-16-2009, 11:46 AM

I will be smoking my first Brisket this weekend on a newly built UDS, and I have read many recipies for preparing the meat. Some say marinate and some say no marinate. The majority say mustard and then dry rub. Are there any suggestions from the brethren?

North Florida Smoker
Mike

early mornin' smokin' · 09-16-2009, 11:52 AM

i like to marinate for a few hours, overnite if possible in italian dressing, worstershire, and teriyaki, kinda like a steakhouse marinade, doesnt over power, but definitely gives a little bite, after you marinate it, the rub will just adhere to the meat better.....2 pennies

Markbb · 09-16-2009, 12:21 PM

I rub and wrap in plastic and let it set in the frig overnite and put it in the smoker and let it go at approx. 270 until probe done..

Ron_L · 09-16-2009, 12:48 PM

I don't marinade briskets, i inject instead. But, lots of guys have had good results with a marinade.

One word of advice... If you are going o marinade please make sure that you use a strong enough bag and that the dogs are out of the way

http://www.bbq-brethren.com/forum/showthread.php?t=7211

Lake Dogs · 09-16-2009, 12:56 PM

Mike, We did the same thing a few weeks back (first runs with Brisket). We didnt
marinade either. Same rub on both, one with injection, the other without. I cooked
them next to one another, fat up. 5 hours smoke; 5 hours foiled. On my Lang 60
(UDS probably different results). Surface stayed dialed in pretty much at 250.

Both out looked and smelled pretty good. Both sliced pretty much the same. The
un-injected one tasted VERY good, however...... The injected one didn't make it
off of the slicing table. We snarfed it. It was EXTREMELY good. Both were moist,
but the injected one was slightly more moist.

Being a GA fool, I'm now converted; my preference in BBQ is BRISKET. DAMN this
stuff is GOOOOOOOOOOOD.

mcksr · 09-16-2009, 01:06 PM

Did you rub on mustard first before the dry rub?

MIke

Bbq Bubba · 09-16-2009, 01:31 PM

First b risket?
I'd advise the KISS method....
Salt n pepper & smoke.
Marinades don't work, mustard don't belong on brisket.
Good luck!

smokinit · 09-16-2009, 01:36 PM

Quote:

Originally Posted by Bbq Bubba

First b risket?
I'd advise the KISS method....
Salt n pepper & smoke.
Marinades don't work, mustard don't belong on brisket.
Good luck!

AMEN all this injecting and saucing brisket is for wienies.

Lets taste the meat the way it was meant.

Captain Dave · 09-16-2009, 01:59 PM

I thought the mustard was more for pork.

1FUNVET · 09-16-2009, 02:10 PM

Quote:

Originally Posted by Captain Dave

I thought the mustard was more for pork.

Or for frying catfish.

sooner1 · 09-16-2009, 02:16 PM

I like using claudes brisket marinade mixed with a dark beer, usually shiner bock....

Hugh Jorgan · 09-16-2009, 03:53 PM

Quote:

Originally Posted by smokinit

AMEN all this injecting and saucing brisket is for wienies.

Lets taste the meat the way it was meant.

My thoughts exactly.

firecracker jack · 09-16-2009, 04:28 PM

I just tried the salt and pepper thing(with a little cayenne), and taste wise it was one of the best briskets I've done....I'll be doing that again..many times!

firecrackerjack

mbshop · 09-16-2009, 04:36 PM

around here folks put mustard on and then rub on tri tips. so i did that on my briskets. we liked it. then the last one i did i did not put mustard on. it was still great but my wife said that there wasn't as much crust/bark. also the so called smoke ring was less. yer choice really.

landarc · 09-16-2009, 05:13 PM

I do a dry rub, nothing more. The last and best one was salt and pepper, a la Dirty Dalmation with a little pork rub first.

09-16-2009, 11:46 AM	#1
mcksr Got Wood. Join Date: 08-12-09 Location: Jacksonville, FL	Marinate or not I will be smoking my first Brisket this weekend on a newly built UDS, and I have read many recipies for preparing the meat. Some say marinate and some say no marinate. The majority say mustard and then dry rub. Are there any suggestions from the brethren? North Florida Smoker Mike

09-16-2009, 11:52 AM	#2
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	i like to marinate for a few hours, overnite if possible in italian dressing, worstershire, and teriyaki, kinda like a steakhouse marinade, doesnt over power, but definitely gives a little bite, after you marinate it, the rub will just adhere to the meat better.....2 pennies __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

09-16-2009, 12:48 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I don't marinade briskets, i inject instead. But, lots of guys have had good results with a marinade. One word of advice... If you are going o marinade please make sure that you use a strong enough bag and that the dogs are out of the way http://www.bbq-brethren.com/forum/showthread.php?t=7211 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-16-2009, 12:56 PM	#5
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Mike, We did the same thing a few weeks back (first runs with Brisket). We didnt marinade either. Same rub on both, one with injection, the other without. I cooked them next to one another, fat up. 5 hours smoke; 5 hours foiled. On my Lang 60 (UDS probably different results). Surface stayed dialed in pretty much at 250. Both out looked and smelled pretty good. Both sliced pretty much the same. The un-injected one tasted VERY good, however...... The injected one didn't make it off of the slicing table. We snarfed it. It was EXTREMELY good. Both were moist, but the injected one was slightly more moist. Being a GA fool, I'm now converted; my preference in BBQ is BRISKET. DAMN this stuff is GOOOOOOOOOOOD. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

09-16-2009, 01:59 PM	#9
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	I thought the mustard was more for pork. __________________ Thanks for noticing

09-16-2009, 12:21 PM	#3
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	I rub and wrap in plastic and let it set in the frig overnite and put it in the smoker and let it go at approx. 270 until probe done..

09-16-2009, 01:06 PM	#6
mcksr Got Wood. Join Date: 08-12-09 Location: Jacksonville, FL	Did you rub on mustard first before the dry rub? MIke

09-16-2009, 01:31 PM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	First b risket? I'd advise the KISS method.... Salt n pepper & smoke. Marinades don't work, mustard don't belong on brisket. Good luck!

09-16-2009, 02:16 PM	#11
sooner1 Got Wood. Join Date: 05-18-09 Location: amarillo, tx	I like using claudes brisket marinade mixed with a dark beer, usually shiner bock....

09-16-2009, 04:28 PM	#13
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich.	I just tried the salt and pepper thing(with a little cayenne), and taste wise it was one of the best briskets I've done....I'll be doing that again..many times! firecrackerjack

09-16-2009, 04:36 PM	#14
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	around here folks put mustard on and then rub on tri tips. so i did that on my briskets. we liked it. then the last one i did i did not put mustard on. it was still great but my wife said that there wasn't as much crust/bark. also the so called smoke ring was less. yer choice really. __________________ george spam, can't live without it

09-16-2009, 05:13 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I do a dry rub, nothing more. The last and best one was salt and pepper, a la Dirty Dalmation with a little pork rub first. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
What do you marinate a packer in?	jasonjax	Q-talk	17	09-04-2011 08:02 PM
Do you marinate your ribs?	bbqpigskin	Q-talk	33	06-23-2011 04:19 PM
Marinate help	LT72884	Q-talk	18	06-17-2010 12:21 PM
Chicken marinate help	LT72884	Q-talk	0	12-04-2009 06:51 PM
Steak Marinate?	Al	Q-talk	6	06-17-2008 07:41 AM