Brisket flavor/marinade idea?

Discussion in 'Beef' started by meltyface, Oct 10, 2011.

  1. I think after get my brisket fix, I'm gonna try my hand at a whole pig.  I found out that my butcher sells small hogs that should be able to fit in my pit, and I've been dying to try my hand at that.

    by the way thanks for all the input.  Whatever I don't use this go around, I'll definetly be using in the near future.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck & don't forget the Q-view!
     
  3. I'm kinda mad at my butcher today..I pulled the celophane off my brisket today and noticed the butcher cut off 99% of the fat layer, when all I wanted him to do is thin it out a little (it WAS a little too fatty)..  Anyone have any tips on how to prevent this meat from becoming to dry?  I'm pretty sure I'm going to sear it real good in a hot pan then try injecting it with the broth again tomorrow after I do that.  And I may even toss it in a shallow aluminum pan for the first few hours to soak up some of the juices it's going to lose...idk [​IMG]
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    If you sear it first you will prevent a lot of the smoke absorbtion.  why do you want to sear it?
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Hi Melty,

    You might want to consider this alternate method to searing your brisket. Inject it first, overnight, or just prior, whatever, then sear it over hot charcoals immediately before smoking. Many folks have done this to great results. Personally, I have not, but once I get another smaller grill, you better believe I will be doing this!

    No need for a fry pan.

    Regarding your purchase of a brisket, sounds like you had your butcher cut you a flat. No worries, next time you know to state how much fat cap you want left on, right? Another tip is that you might want to look at buying the "full packer brisket" that comes in the slaughterhouse "cryovac" packaging as an integral unit. It is just the entire brisket, point and flat, mildly trimmed, and packed in a shrink plastic package (the cryovac).

    You can save a lot of money by purchasing brisket this way.

    You trim it to your liking at home and can separate the point from the flat if you are that kind of smoker.

    You shouldn't wory about the brisket being too dry if you follow this thread, as well as any general technique you can find on a "search" here at the SMF. Just type in brisket and you will have more guidance than you can handle.

    Relax, this is just meat and the cavemen have been feeding happy cave-families for thousands of years. Smoking is not rocket science. Just do it and enjoy it.

    If you need any help, please PM me and I will be glad to help you as you smoke...really. I'll be here.

    Good TBS to you!
     
    meltyface likes this.
  6. smokin vegas

    smokin vegas Smoking Fanatic

    You planning on hosting a block party?  LOL!!!!
     
  7. I was originally thinking of searing it due to the fact that there is a loack of a fat layer, but after the input you guys just gave me, I'll stop worrying about it and just smoke it as usual.  I was just worried about it losing to much moisture and juices but I'll trust in the meat and injected juices to hold out.  Plus it's got a pretty good amount of marbling, who knows I may even like this better [​IMG]
     

  8. Not that big of a party but decent sized :D
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    this worked really well for me - it sounds a lot mroe complicated than it actually is, and really let the beef flavour come through:

    [​IMG]

    4 pkgs mccormick au jus

    3 cups water

    1 stick butter

    1 1/2 cups jack daniels

    1 12-oz can dr. pepper

    1 cup red wine vinegar

    2 cups dark brown sugar

    2 tbsp chili powder (you could probably use three or even four!)

    1 tbsp garlic powder

    1 tbsp onion powder

    1/2 tsp white pepper

    1/2 cup extra virgin olive oil

    heat au jus mix and water in a saucepan until just below a simmer, melt butter into mixture and let cool down until warm. add the rest of the ingredients and blend well. can be used as a marinade, injection marinade, basting sauce or finishing sauce.

    the list and procedure make it it look a little complicated, but such is not the case and it really was easier than it appears.

    i used it as an injection marinade, with this rub:

    • 1/2 cup chili powder
    • 1/2 cup kosher salt
    • 1/4 cup garlic powder
    • 1/4 cup onion powder
    • 1/4 cup black pepper
    • 1/4 cup turbinado sugar
    • 4 tbsp dry mustard
    • 2 ground bay leaves
    [​IMG]

    looks pretty good!

    here it is on the grate with a chuckie, which was given similar treatment:

    [​IMG]

    as the brisket was on the smoker, i brushed it periodically with the same marinade, after boiling and reducing it down a little.

    it also worked very well, combined with some plain-ole kraft barbecue sauce, as a finishing sauce for the slices and the burnt ends

    [​IMG]

    we served this for my son's 18th birthday party, and it was quite a hit.

    [​IMG]
     
  10. Wow Tasunka, that looks amazing.  I really do want to try a rub/marinade like that because I love spice, but my wife and kids can't stand hot stuff...
     
  11. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hey, melty - my wife is exactly the same way when it comes to spicy foods. on a scale of 1-to-10, i lke things around a 5 or 6, but she doesn't even like 1. part of this is becuase i think she is allergic to casipicum (sp), which is what makes peppers spicy.

    anyway, one thing i have found is that you can usually cut the "spicy" ingredients in half, or even leave them out alotogether, and there will be no ill effects. sometimes it even has a good effect, bringing out some other, more subtle flavours that would normally be squelched. another thing you can do is instead of using cayenne, substitute with a little chili powder (either the same amout or cut in half) this will change the intended flavour a little bit, but not in a bad way - it will simply be different.

    finally, keep in mind that, especially with rubs, long, slow smoking and cooking will tone the spice down quite a bit. a rub, marinade or sauce that seems really spicy will, in my experience, get mellower and mellower the longer it cooks, especially over slow heat. so even if somethng tastes very spicy at first, chances are it won't be nearly as spicy when the time comes to serve it.

    with that in mind, you might be able to take some of the basics offered here by all of these these pitmasters and tweak it out into something that works very well for you and the familia ~ i can speak from experience when i say that when the family likes it, it is twice as rewarding![​IMG]
     
  12. Injected with beef broth and a little cranberry Juice last night

    [​IMG]

    6 hours into the cook (trying something new) added a little rub to give it a little extra flavor

    [​IMG]

    still waiting for the plateau to finish :(......
     
  13. smokin vegas

    smokin vegas Smoking Fanatic

    I didn't know that!  I was going to sear a prime rib roast before putting it in the smoker glad you mentioned that. Get the caremlized outside flavor and smoke too.  Guess I could carmelized/sear after smoking.  Thanks
     
  14. smokin vegas

    smokin vegas Smoking Fanatic

    That looks and sounds so good!!!!  Thanks for sharing the recipe I am going to try that very soon!  Ivie
     
  15. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    looks REALLY good, melty!
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Lots of talk about Searing here...There was an episode of Good Eats about ten years ago where Alton Brown took two hunks of Beef the same weight...Meat #1 Seared and Roasted...Meat #2 Roasted.  Both cooked to the same IT...The Seared meat Lost more Weight in the end...   The Sear to Seal in the Juices  Myth was disproven many years ago...However...A Low and Slow Smoke or Roast with a High Heat blast in an oven, at the End, did not cause a significant weight loss and works great..I have been Roasting Beef Rib Roasts at 250*F to IT of 115*. Pull the roast and rest 20 minute while the Oven comes up to 500*F then the the roast goes back in until the IT hits 125*F about 30 minutes more. Then rest 30 minutes before carving...Deep Brown color and perfect MedRare ...JJ
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Smoke it naked and then see if you like it.
     
  18. smokin vegas

    smokin vegas Smoking Fanatic

    Thanks for clearing that up that is what I will do !!!!  Ivie
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks great so far Melty!

    Looking forward to the finish!

    How did it turn out!
     
    Last edited: Oct 14, 2011
  20. I like the flavor from keeping it really simple and using a really mild rub right before the cook, but I'm doing something wrong.  This is the 3rd brisket in a row that has turned out dry.  The brisket soaked up all the beef broth over night and didn't drip any juice.  I cooked it at a steady 220 and actually pulled it off the smoker at 180 this time, but for some reason it turned out dry.  It looked really juicy when I started to cut into it because when I stuck it with my instant read thermometer to confirm my digital thermometers reading it oozed juices from the hole, but when I took a bite the meat was dry, the marbling wasn't however....frustrating!!

    End result:

    [​IMG]
     

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