Wet marinated and dry rubbed beef brisket

Discussion in 'Recipes, Storage and Preparation of Seafood' started by Chasin' Dreams, Jan 16, 2018.

  1. Chasin' Dreams

    Chasin' Dreams Well-Known Member

    Trying out my first beef brisket. Gonna do a combo...wet marinated first for approx 16 hrs in maple syrup, whiskey, cider vinegar, home made barbecue sauce, garlic, onion, olive oil, and cracked black pepper. Then pat it dry and dry rub with herbs, spices and brown sugar and let cure for another 24 hrs before going in the smoker for approx 4 hrs, then into the barbecue above and away from direct heat for another 4 hrs or so, then I'll wrap it in butcher paper for the remaining slow temp finishing.
    My first attempt so hope it goes well!

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    Last edited: Jan 16, 2018
  2. SteelyDan

    SteelyDan Well-Known Member

    Sounds like a winner. The meat should stall at an internal temp around 145-155. Don' panic and just be patient it will eventually climb. Every piece of meat is different but your cooking times don't always go as planned. It's addicting so enjoy your first brisket!
     
    Last edited: Jan 16, 2018
  3. Chasin' Dreams

    Chasin' Dreams Well-Known Member

    Thanks for the advice! Will do.
     
  4. Tsquared

    Tsquared Well-Known Member

    Looks good. I haven’t done brisket in awhile. Keep us posted...
    T2
     
    Chasin' Dreams likes this.
  5. seascene

    seascene Active Member

    .... ditto Tsquared
     
    Chasin' Dreams likes this.
  6. Chasin' Dreams

    Chasin' Dreams Well-Known Member

    Came out of the wet marinade today. Patted dry then liberally coated in the dry rub. Went with a sweet with heat type of dry rub; brown sugar, cumin powder, salt, cracked black pepper, cayenne powder, chili powder, paprika, onion powder, garlic powder, and mustard powder. Wrapped in saran wrap then back in the fridge now for about another 16 hrs. Will go in the smoker tomorrow morning then in the slow cook bbq.

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  7. Chasin' Dreams

    Chasin' Dreams Well-Known Member

    After the 16 hrs in the fridge the dry rub spices caramalized nicely with the brown sugar. Into smoker now for 4 hrs at 200f then up to 250f to cook the rest of the way after the smoke. Gonna wrap it too for the last hour or two. I'll also be giving it a spray every so often of apple/maple/rye/butter.

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  8. Chasin' Dreams

    Chasin' Dreams Well-Known Member

    Out of the bbq at 180f and wrapped with foil. Back on bbq till 204f then coming out to rest for about 45 min then it's chow time lol. The bark is sooooo good...sweet with some heat. 20180118_170014.jpg
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    Fishtank, Derby, Reeltime and 3 others like this.

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