Brisket Marinade

[Southern Pride BBQ]

Thinkin about starting to marinate my briskets, anyone have a good recipe i can try ?

[DJ]

Nope, but curious as to why you would want to start. Just curious, not trying to be a smart___.
Most likely if ya google Brisket, you will find something.
dj

[JamesB]

Years ago, I tried a brand of bottled marinade called Allegro (Bluz knows about this stuff), but found it worked best on other items... Then there was the Dr. Pepper marinade craze so I tried that too... Have not marinaded a brisket in at least a decade or more...

Now, I am considering injecting...

[DATsBBQ]

If memory serves, SC injects his briskets. I could see the benefit of injecting a (overly) trimmed flat. As for a marinade, unless its in it for days don't think it would make much of a difference but I have no first hand knowledge. Why not just go with a wet rub?

[Southern Pride BBQ]

Well i i have seen and heard of guys marinating (and i guess injecting) briskets in cookoffs. I am always up for trying something new, and was wondering if anyone does this.

[Burnt Food Dude]

Well i i have seen and heard of guys marinating (and i guess injecting) briskets in cookoffs. I am always up for trying something new, and was wondering if anyone does this.

A lot of times they will refer to their injection liquid as a marinade. You are marinading from the inside out. Then again some people do both. They inject and place the meat in a marinade bath.

This is from www.theslabs.com

Beef Brisket

Beef brisket (whole in cryovac - 7 to 8 lbs)

Marinade
1/2 cup olive oil
1/2 cup worcestershire
1/4 cup red wine vinegar
1 Tablespoon black pepper
1 teaspoon salt
4 cloves of garlic--minced

Glue
1 part mustard
1 part steak sauce

Cover brisket with marinade in a resealable bag for four hours. (Reserve some marinade to use as a baste while smoking.) Use only fresh marinade that has NOT been used on meat products. Remove from marinade and pat dry. Glue and rub with 1/4 - 1/2 cup Wow Up Your Cow! Competition Quality Beef Rub, not too heavy. Always used warmed baste, never use cold baste on hot meat. Baste every 45 minutes to 1 hour during smoking. Smoke at approximately 250 eight hours. Remove brisket from smoker. Sauce the brisket generously, wrap in heavy-duty foil until the internal temperature reaches 180 degrees.

[BAR "G" BBQ]

Thinkin about starting to marinate my briskets, anyone have a good recipe i can try ?

Check your pms

[Geckoboy]

I haven't found a marinade that would give you a different or unique taste profile.

[Burnt Food Dude]

I got a video from Cabela's titled, "Smoking & BBQ Made Easy by Cabela's". They show how to do ribs, beer can chicken, pulled pork, smokey turkey and beef brisket.

For the beef brisket they inject and marinade using Cabela's Beef Roast Seasoning.

FWIW