First Brisket this weekend - need LOTS of help!

[Imp81318]

Clint, I really wish that were an option, however due to family politics it is not. My wife has been trying to figure out what is going on for this dinner/weekend for weeks and we've finally gotten to the point that we aren't asking any more questions. We're going to show up tonight and see what is in store for me, and I'm going to try to make the best of it.

 

[Imp81318]

Ok, so I'm now cooking 2 brisket apparently. 1 looks nice and is a big bigger than I expected and has a nice fat cap. The 2nd one is much smaller with no fat cap. See pics below.

 

[Imp81318]

Here is the first, larger brisket.

 

[Imp81318]

And the 2nd, smaller one:

 

[Imp81318]

What does everyone think about maybe marinating the 2nd one over night tonight to try to keep it from drying out? Anyone have a marinade recipe?

 

[Hibuckhobby]

What I have done (bear in mind, this is on a pellet smoker, not a stick burner) is rub the flat the night before, then smoke it at 225 until an internal temp of 140-150, then foil it with a bit of beef au jus (bullion and water), put it back on the smoker at 275 until internal temp of around 200. Pull it when the probe goes in with little/no resistance and let it rest for at least an hour before opening up and slicing.
Hibuck...

 

[jeffturnerjr]

What does everyone think about maybe marinating the 2nd one over night tonight to try to keep it from drying out? Anyone have a marinade recipe?

Unfortunately marinating doesn't do a whole lot in adding moisture, adds flavor for sure. You could try injecting.