Marinate or rub a brisket?

[capnamerca]

Had some excellent brisket this last weekend that was marinated 18 hours, then only cooked for 8 or so on the heat. Excellent, totally juicy, and quite different from the briskets I've been doing - standard rubbing, smoke ring, etc.

Anyone have thoughts in general? Seeing that finished marinated brisket was a bit of a light-bulb moment. I've had meat that way before, but never realized that it started life as brisket, and I've certainly never done one. The brisket basically shredded itself, and was eaten in chunks rather than slices. It was good - extremely salty, but with a great juicy flavor.

 

[nmayeux]

I marinate and rub. I do not inject unless I don't have time to marinate.

 

[VitaminQ]

I've never injected or marinated a brisket- only rub. I'm intrigued by the Dr. Pepper marinade, but that seems to often involve significant time cleaning the kitchen.
I'm pretty happy with my rub, and therefore usually decide to go with what I know I like rather than try something new. That's probably not a good way to be, though. Maybe I'll try to marinate or inject my next one.

 

[kcquer]

It was good - extremely salty,

The high salt content actually indicates a brine not a marinade. Once smoked you were basically eating a variation on pastrami, not bbq brisket.

If it was good and you liked it, cook it that way for yourself.

Personally my expectations of brisket are more realistic. I see in lots of threads people using the word "juicy" to describe brisket(yes I've done it too). Brisket is never going to be juicy, a prime ribs at med rare is juicy, brisket when it's really good is moist. No cut of beef cooked 20-30 degrees past well done is going to be "juicy".
Brisket is what it is, a tough gnarly piece of the steer that needs the TLC of low and slow to make it a real bbq treat.

 

[Bigmista]

I've rubbed and injected but never done a marinade.

 

[FatDad]

I marinated one time in Campbells Soup brand "Beef Consume"
and it was pretty good but I got to say that I prefer rub and
The batch I got from Mista was kick arse !!
Wish Neil would share the recipe........:roll:

 

[Sawdustguy]

I guess you could say I do all three. I rub and inject then put it in the frig for 10 to 12 hours. The rub with marinate the meat while in the frig. We freshen up the rub before going into the smoker.

 

[BBQ_MAFIA]

I always use a rub. The last few that I cooked were also injected.

Haven't done the marinade thing yet.

 

[Westexbbq]

I too have been strictly dry rub with a wortchetsire, fark, never can spell that right, paste, sometimes a brief spray but no marinade so far.
Have been very intrigued by the injection theory but sure could use some advice. I know the hardware involved, just not sure of the solution and amount (eg. 8-12 lb packer cut.)
Hope to get some hints,
Thanks,
Wes

 

[ApronGuy]

Seems like a brisket might be too big for a marinade to have any effect, overkill in my opinion.

I personally use a schmear. Mix a rub with a little water or juice. The moisture will help facilitate your smoke ring.

 

[kcquer]

and amount (eg. 8-12 lb packer cut.)

I've found 2oz/# to be a good place to start with injections. It's more difficult to get this amount into a brisket than a butt, but if you inject slowly and make injections with the grain you'll get most of it in.

I don't think injecting briskets has nearly as much postitive benefit as injecting butts, still worth trying to see what you think.

What ever solution you use, it should have a solid salt content so the solution gets into the stucture of the meat, and just doesn't sit there in pockets within the meat.

 

[Wayne]

I have marinated, rubbed, and both. I even used the Dr. Pepper along with club soda, ginger ale and other meat marinades. There is no single best way to fix brisket. If it is good then you did it right. All these different methods are tools for you kit and add variety to your life. My brisket usually comes out juicy because I add water to the foil wrap or the roaster when I finish the thing off. The family loves pulled brisket served in its own juice. You make sandwiches with big sourdough rolls and a big spoon of juice over the top to make the bread a little soggy.