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Try "Ricks Sinful Marinade".

Rick's Sinful Marinade


12 oz. can of beer (Darker beer works best)
½ cup cider vinegar
½ cup of water
¼ cup olive oil
¼ cup Worcestershire sauce
2 tablespoons of your favorite barbeque sauce
1 tablespoon seasoned salt or rub.
1 tablespoon celery seed
1 teaspoon cayenne pepper


Mix the ingredients and add when wrapping at about 170* and put it back in the cooker.

The entire amount?
 
When I do add liquid to the foiled brisket it's usually a mix of beef broth, apple juice and a little Worcestershire sauce.:-D
 
When I do add liquid to the foiled brisket it's usually a mix of beef broth, apple juice and a little Worcestershire sauce.:-D

Now that sounds good! But I have tried 50/50 beef broth & Coke, and straight Cherry Coke.
 
I wouldn't use the Butchers in the foil. Once you get it, you'll likely agree. It is really an injection product.

beef broth + sauce is a good place to start. Be watchful of the sugar in the sauce. It may burn. Use your judgement.

I've never used Butcher's so I will have to defer on that one. Beef Broth + Worsey sauce might be another option. You won't need more that 1/4 cup at most because as stated before, the brisket will make it's own juice.
 
i just save what drippings fall into a pan w/ 1/4 cup of water & 1/2 bottle medium beer w/ a splash of worchy,& sliced smoked onion & mashed smoked garlic- usually i already have some balsamic in my marinade for 48 hrs.-easy on the balsamic unless ya want yer brisket sweeter. or instead of beer- use wine to deglaze right when ya foil.- just my .02
 
Im curious as to who you got your info from about Mista's meat and sauce?! Cuz thats farkin funny...


never tried mista's meat but i heard his sauce is amazing.:icon_bugeyed
i have never added anything to the foil as it is going to make its own juice anyway, but if its lookin a little dry ill pour a little broth in or even half a beer.
 
Thanks guys:-D

I gonna have to run out and get about ten more briskets to give all these a try:shock:

I will post the pron and keep ya updated
 
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