Thinking about smoking a brisket Sunday, anybody know anything about marinading brisket? This will only be my 2nd attempt so I'm a novice

Check out Aaron franklins BBQ guide on YouTube. Just salt and p

I've done it both ways. Dry rub and marinade. Best of both worlds is to dry rub it the day/night before and let it sit in the fridge. Marinade is more trouble/mess than it's worth. You don't gain any additional moisture by letting it sit in a marinade unless you're doing other stuff to it.
Salt and pepper 1:1 ratio based on VOLUME, NOT WEIGHT. Add garlic powder, etc. according to preference; but just S & P is classic CenTx brisket.

This has to be a troll

The only thing other than salt and pepper I've ever done is inject it with beef broth.

When starting out smoking briskets I used to inject them with 1 oz beef broth per pound of meat right before putting it on the smoker.

So...Salt and pepper the night before, let sit in fridge, then inject just before smoking. Doesn't add much flavor but helps keep it moist as I was learning how to smoke.

Salt night before.
Dry rub an hour or so before smoking.
Fat side up and keep temp around 250.
Never wrap.
Never inject.
Never use a marinade.
Pull after brisket has hit at least 195...I go by feel after that.

This method hasn't failed me yet.

OregonAggie said:

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Salt night before.
Dry rub an hour or so before smoking.
Fat side up and keep temp around 250.
Never wrap.
Never inject.
Never use a marinade.
Pull after brisket has hit at least 195...I go by feel after that.

This method hasn't failed me yet.

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you forgot the egg and lipton soup packet.

schmendeler said:

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This has to be a troll

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This is this board's "laserdisc thread".

752bro4 said:

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When do you pour the bottle of Italian dressing on it?

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Just after separating the flat from the point, but before it goes on the smoker.

I've heard Liquid Smoke is a popular go-to. Thoughts?

Op slicing up his brisket

Duncan Idaho said:

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Op slicing up his brisket

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This is like nails on a chalk board.

That may be the dumbest thing i've ever seen.

turfman80 said:

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I've heard Liquid Smoke is a popular go-to. Thoughts?

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I always inject my brisket with Liquid Smoke. It is the only way to get smoke on the inside and outside. Serve it with 2 slices of white bread, pickles and a lit cigarette for a final touch of smoke.

turfman80 said:

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I've heard Liquid Smoke is a popular go-to. Thoughts?

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What? I think you can get killed for that.

schmendeler said:

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Duncan Idaho said:

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Op slicing up his brisket

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This is like nails on a chalk board.

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Please tell me that guy in the video was not for real. That was awful, and then the fact that he called himself a pit master...

turfman80 said:

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I've heard Liquid Smoke is a popular go-to. Thoughts?

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I just shove a bunch of filterless cigarettes in mine and cook it in the oven

docaggie said:

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turfman80 said:

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I've heard Liquid Smoke is a popular go-to. Thoughts?

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I just shove a bunch of filterless cigarettes in mine and cook it in the oven

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My rub is 50/50 mix (by volume, not weight) of salt and Copenhagen

If your not sous vide your brisket in tobacco based marinades then your doing it wrong.

Have used small amounts of fine-cut Cope in college on smoked chickens. Dont' ask me why. Wasn't awful...

mmm, nicotine poisoning