Brisket marinade?

[BleedsBurntOrange]

Anyone got a good Brisket marinade? Usually, I'd use a dry rub and throw it on the pit or smoker. But I am going to slow cook it in the oven and I don't think a dry rub will deliver fully. Can anyone help?

 

[Brisketexan]

No.

And even cooked in an oven . . . no.

Brisket is FULL of liquid, both water and fat. Let them do the job for you, liquid-wise. Use a rub, and maybe some onions and garlic, etc. -- see, for example, many of the traditional jewish passover brisket recipes. But a marinade isn't going to do anything for you, really. If you want to add some liquid to the pan to get a good braising effect, that's fine, and can make a good pan-juice gravy or sauce.

 

[BleedsBurntOrange]

Really? That's interesting. Everyone I know use a marinade when cooking a brisket in the oven. I guess maybe they used a trimmed brisket. Does that make a difference?

 

[hookem2102]

I would like to hear more about this...

I cooked a pork butt in the oven using a rub. I put the meat on a wire rack above the water / apple juice that was poured in the bottom of the pan and covered with foil cooked it at 300 for 5 hours. The meat was falling apart when it was done and was damn good.

Would this work with brisket ?

 

[BleedsBurntOrange]

Forget the marinade for a minute. I'm going to be cooking two 5lb briskets (untrimmed). The book I have says cook them for 18 hours in the oven on 225. Does that sound right, or is there a better, faster way?

 

[MirrOlure]

General rule of thumb is 80 - 90 minutes per pound.

However, I'm not sure that two 5lb. briskets is the same as a 10lb. brisket.

I would think about 7.5 hours or so would be more appropriate.

Finally....are you sure the 5lb. brisket is "untrimmed?" That seems kind of small.

 

[BleedsBurntOrange]

I don't have room for a 10 lb brisket, so I am getting two 5 lb brisket. I am going to feed about 15 people, so my thought was 10 lbs would be plenty, even with it being untrimmed. Do I need to adjust my figure? Also, what tempature are you suggesting? You didn't say.

 

[hornFANtastic]

a longhorn started a company and it sells brisket brine. It is far and away the best I have ever used and I have cooked hundreds of briskets. I thnk the address is sweetwaterspice.com

 

[hookem2102]

^^^^^^^^^

Those are awesome...nice guy too.

 

[DieUCLA98]

18 hours for 10 lbs of brisket at 225 is too long even if it was just one brisket...

For 2 5 lb briskets, 7.5 hours at 225 should be plenty. You want the internal temps to be ~ 185 - 190ish when you pull the brisket out. If they are only 5 lb briskets, thats either a midget cow (unlikely) or you bought just the point or just the flat, not the whole thing. In that case, you need to be careful not to overcook it or it will dry out. If you got a point or flat with no fat trimmed off, thats news to me (never seen that before at any of the grocery stores at least) but if that really is the case, then you have less worry of it drying out.

Oh, and let it rest when you take it out before you cut into it.

Good luck!

 

[NCAAFBALLROX]

In reply to:

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[BleedsBurntOrange]

Ok, so I ended up getting a single 12 lb brisket (untrimmed). I'm going to use a dry rub. If I need it to be finished between 2-3pm, what time should I put it in the oven and on what tempature? Also, should I cook it wraped in foil, or uncovered on a cookie sheet?

 

[Anastasis]

I've never seen a 5# packer in my life. Had no idea such things existed.

 

[RayDog]

I've done 10-12 pound briskets in the oven. I use a dry rub, as others have said, since there is plenty of liquid in the meat. I shoot for 45 minutes to an hour a pound at 225 and the meat is practically falling apart by then.

I do cook it in a dutch oven to retain the juices and put just a little water in the bottom of the pan at the beginning so it doesn't burn the bottom. It makes a pretty decent pot roast.

It also makes a lot of juice. Save what you don't serve with the meat, and you can add it to other recipes. If you don't have a dutch oven I would use a roaster covered in foil. If you use a cookie sheet you will need a big drip pan or you'll have a big mess.

 

[celis]

You will need something deeper than a cookie sheet.

 

[Vol Horn 4 Life]

I soak mine for 48 hrs in 1/2 beer and 1/2 coke. I like moist brisket and this works extremely well. Rub it and go.

 

[NCAAFBALLROX]

IMO, Coke (or Dr. Pepper) is best for ribs of some sort; it's a super thick piece like brisket that I think it wasted with a liquid soak.

Oh, & as for 'falling apart' from the oven, IMO that's pot roast.

 

[ADMIRALSTOCKDALE]

i grew up with the sweetwaterspice guy. great guy.

 

[flyingdoggystyle]

If you want to marinate a 5 pound brisket and cook it entirely in the oven, may I humbly suggest you look up a recipe for a corned beef. A 5 pound brisket that you purchase from your local HEB/Wally-world is likely a flat. And soaking them in liquid then cooking them in the oven is much closer to corned beef than Texas-style brisket.

 

[horn section]

When you marinate something only 5 to 10% of the marinade transfers to the meat. Therefore only 5 to 10% of the flavor. You are much better off going with a rub. plus like they said a brisket is moist enough. If you think you will have it will be dry you can braise it in a liquid while in the ovenj

 

[Luke Duke]

IMHO, brisket marinades are a waste of time and $$. I have never done a brisket in the oven, but I would definitely recommend not letting the brisket sit directly in its juices for the entire cook unless you want something that resembles a roast. If you can, rig something that will lift the brisket above the juice until you have an internal temperature of 160-170*F, then wrap the brisket and finish cooking until ~190*F. An untrimmed brisket produces ALOT of juice. You either need a large deep pan or you need to be prepared to empty whatever you decide to use.