Long Marinade brisket???

[Gunnyart]

So I'm planning to smoke a brisket for a get together Saturday afternoon.

I've got time to kill why not start early with a long marinade? Anyone ever done it. I mean like two days in the chill chest in a marinade?

I've seen where folks making pastrami sometimes go weeks in a marinade or brine.

Any advice?

[salth2o]

I've never done a long marinade on a brisket, but I do it all the time with pork butts. I let them sit for 3-4 days in an apple juice based marinade before I cook them.

I'll be following along to see the results. I can't imagine it not working out and tasting great!

[Chef]

I always marinade mine for 3-4 days..... different recipes based on type of cooking that I am doing.....

[Gunnyart]

I always marinade mine for 3-4 days..... different recipes based on type of cooking that I am doing.....

What would you suggest?

My usual method is:
dry rub and smoke with Mesquite and a little Pecan for about 5 hours then bag in Reynolds turkey roasting bag and finish low and slow for another 10-12 hours.

The only complaint I get is it is overly tender. I understand that but I don't care.

[Chef]

For dry smoking I use Dr.Pepper, Tonys and dry rub.... marinade 48 hours, pat dry then apply salt and
pepper.

For "wet" cooking, where I cook the meat in the brine/marinade.... I use lemons, apple cidar vinegar, pickling spice, onion, garlic, salt and black peppercorns... and water....

[justintyme8303]

What would you suggest?

My usual method is:
dry rub and smoke with Mesquite and a little Pecan for about 5 hours then bag in Reynolds turkey roasting bag and finish low and slow for another 10-12 hours.

The only complaint I get is it is overly tender. I understand that but I don't care.

back it off to 6-8 hrs should fix it.

[Gunnyart]

back it off to 6-8 hrs should fix it.

The dilemma is I smoke the night before and finish over night for lunch the next day. So unless I want to get up in the middle of the night to cook it usually ends up being on the long side.

[txbassnaholic]

I use Italian dressing 2-3 days in advance. Makes a big difference.

[TallTexan]

You talking liquid or dry marinate?

[locknload]

For marinade, I inject Mojo Goya in everything. Check it out Kroger's Int'l section.

[Gunnyart]

I used some Diet coke. apple cider vinegar, salt, Tony's, and black peppercorns. It sat for about 1 1/2 days. I then patted it dry and gave it a dry rub before hitting the smoke for 5 hours. Then I put it in a Reynolds turkey bag in the oven for 8 hours at low temp. Then I pulled it and put it in a cooler with a towel over it and let it rest 3 hours before carving it up. It came out great.

[txbassnaholic]

liquid Italian dressing....

[TallTexan]

Anyone inject the brisket?

[gonzaleziam]

What temp do you target for low and slow?

[RTC]

Been cooking mine like this for a while and according to my family is the best:

https://www.youtube.com/watch?v=VmTzdMHu5KU