In your studies did you find that marinating for an entire week done better than the couple days normal marinade? Just wondering how b7g a difference in taste/tenderness etc etc. Great looking piece of meat.
The marinade and injection infused very nicely over the time flavor wise with the beef. The texture though, is now a matter for conjecture. A few pics first...
Slices - made them pretty thick, the next few after the pics were thinner...
The fatty layer absorbed the smoke making an interesting color but not leaving much of a ring, and the injection/marinade probably acted as a dye too. Here are a couple plated pics...
The taste was absolute awesomeness. The cabbage had a nice little crunch to it still, and the taters absorbed some nice smoke flavor. I had cooked seven taters, and we managed to eat two between the three of us so there's leftovers (More about this in a sec...).
Now, if I had taken the brisket out of the pan while resting, it probably would have made a difference in the texture. Also, I decided to keep the oven on at the lowest setting, 170, until we were ready to eat. Which was about an hour later than I had imagined.
So, this farker was TENDER. FORK tender that is. It pulled apart
fairly easily, and no knife was needed after slicing, so it was a wee bit overcooked. Moist as Hell though, and I didn't get any complaints from Redhot and Shawn at all, but Redhot did mention it was perhaps too tender, for a brisket, almost pot roast tender, and I agreed. When we were putting up leftovers, we looked at the potatoes, and the brisket, I mentioned onions would be nice with the taters and we both blurted out at the same time...HASH! This is going to make excellent hash which we're making tonight.
So, I don't think the extra time had any benefit, and a couple days would have worked just as well, I think. Still, it did not suck, and was quite good actually, plus I managed to eat about half a pound, fat and all.:mrgreen: