BEEF BRISKET INJECTION MARINADE
The best marinade recipe to inject your beef brisket with. Elevate the quality of your barbecued meat with soy sauce and Worcestershire sauce to guarantee a tender and juicy smoked brisket!
Provided by Ben
Categories Dinner Main Course
Time 20m
Number Of Ingredients 4
Steps:
- Heat water in a small saucepan to medium heat. Be careful not to bring it to a boil or simmer.
- Add beef base and stir into warm water. Add other marinade ingredients and stir to dissolve.
- Once all ingredients have dissolved, transfer marinade to a small mixing bowl.
- Transfer trimmed brisket to shallow cooking pan. Load meat injector with marinade, ensuring that all holes on the needle are submerged in the marinade.
- Find the grain direction on your brisket. Inject the marinade in line with the grain for better distribution. Be sure that all holes on the needle are inserted in the flesh of the meat, and slowly withdraw the injector while you push the needle plunger.
- Repeat across the entire surface of the meat in a grid-like pattern, with 1-2 inches between each insertion.
- Pour any leftover marinade over the meat. Transfer brisket to smoker for cooking.
JACK AND COKE SMOKED BRISKET RECIPE - (4/5)
Provided by hcardall
Number Of Ingredients 20
Steps:
- Marinade: Combine all ingredients and whisk together till fully blended. Set aside and get the brisket ready. Leave most of the fat cap intact but trim some of the side and a little of the depth off. The cut I used had about ½ inch of fat so I took very little off. Perforate the brisket on both sides even though the marinade will not penetrate the fat cap well. (Inject the marinade also, if you like at this time, but this is optional). Place the brisket in the brining bag and add the marinade, pressing out as much of the air as possible and made sure that the brisket is covered in marinade. Place the brisket in the refrigerator over night or 12 hours for best results but not less than 6 hours. About halfway through the process, turn the bag over the make sure both sides are getting marinade well. Misc Directions: After your satisfied with your marinade time remove the brisket and get the rub on it. Dark brown sugar is the base of the dry ingredients to impart that sweet flavor and to form the crust that all smoked meats have. A side note here: when you are smoking meat you are using a indirect heating method, this means that the fire/hot coals are NEVER near enough to the meat to burn it. The dark "crust" that you see is called BARK (as in tree bark not dog bark). It is sought after on certain types of BBQ. The dark brown sugar is also the medium by which you blend the other spices to aid in their holding together. Dry Rub: Combine all the ingredients in a bowl and whisk together. Rub the brisket down with canola oil to give the rub something to stick to. Since the fat cap will NOT allow the rub to penetrate just put it on the exposed meat side. Apply liberal amounts of the rub and "massage" it into the meat, then wrap the brisket in plastic wrap and put back in the refrigerator for the remainder of the time until it is time to put it on the smoker. (over night again, in our case) Cooking: The next morning... remove the brisket and take off the plastic wrap. Let the brisket 'rest' and come to room temperature. This is important. Start the smoker and bring to 225 degrees using apple wood chips, which you have soaked. Keep the temp at 225 degrees. You can alternate between apple and oak wood chips. Cook the Brisket 7 - 8 hours until it reaches an internal temp of 200 degrees with a digital meat thermometer. Remove it from the smoker and wrap it in tin foil and place in a Styrofoam cooler for about 30 min or until you are ready to eat. (you can also place in your microwave after wrapping in foil, then wrap a heavy towel around it. Do not turn the microwave on!)
BRISKET MARINADE
My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.
Provided by KRANEY
Categories Main Dish Recipes Roast Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 5 g, Fat 9.1 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 1339.9 mg, Sugar 1.3 g
INJECTION MARINADE
Marinade that works perfectly using a flavor injector tool. I use this on chicken, brisket, pork shoulder, butt, and tenderloin.
Provided by bubba
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 98
Number Of Ingredients 15
Steps:
- Combine apple juice, orange juice, brown sugar, Worcestershire sauce, soy sauce, olive oil, lemon juice, agave nectar, apple cider vinegar, salt, sriracha sauce, garlic powder, five-spice powder, allspice, and cinnamon in a large bowl. Refrigerate; remove from refrigerator for 1 hour prior to using.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 579.4 mg, Sugar 6.1 g
FAVORITE MARINATED BRISKET
I've made this recipe for years. Whenever I serve this dish, I hear, "Yummy! Pass the brisket, please!" -Terri Singer, Ottawa, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Mix the first 5 ingredients; rub over brisket. Mix water, chili sauce, soy sauce and syrup; pour 2-1/2 cups into a bowl or shallow dish. Add brisket and turn to coat. Cover and refrigerate at least 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Place onions in an ovenproof Dutch oven. Drain beef, discarding marinade in bowl. Place brisket over onions; arrange potatoes around meat. Pour remaining marinade over the top., Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove brisket and potatoes to a serving plate. Skim fat from cooking juices. Cut diagonally across the grain into thin slices. Serve meat and potatoes with cooking juices. Freeze option: Using a slotted spoon, remove vegetables to a bowl to cool. Transfer whole brisket and cooking juices to a greased 13x9-in. dish; cool completely. Add vegetables. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat brisket and vegetables, covered, until a thermometer inserted in center reads 165°, about 1 hour. Thinly slice meat across the grain. Serve meat and potatoes with cooking juices.
Nutrition Facts : Calories 426 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 4g fiber), Protein 40g protein.
BEEF BRISKET MARINADE
This is Mama's recipe for slow oven baked brisket. She alway marinates in one of those large, turkey size oven bags . Pop it in a 250 degree oven the next day for 4-5 hours( depending on the size of your brisket) . Makes a very flavorful dish. Leftovers make great sandwiches.
Provided by PsychRN
Categories Meat
Time 5h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Marinate brisket 8-24 hours( I like to use an oven roasting bag).
- Slow roast 4- 5 hours at 250 degrees.
- Allow the brisket to rest before slicing thinly across the grain.
SMOKED BRISKET
Howdy. This tender barbecue brisket gets its flavor from the magic of hickory wood smoke and three (yes, three) types of pepper. No sauce needed. This smoked brisket application is formulated for an electronically controlled smoker - as long as the temperature can be controlled, you should be able to use this with any commercially available smoker. Read your owner's manual, of course, and comply with all safety notices and instructions.This recipe first appeared on altonbrown.com.
Provided by Level Agency
Categories Mains
Time 13h
Number Of Ingredients 5
Steps:
- Rinse the brisket and pat dry. Trim the fat cap to approximately 1/4-inch thick and score the fat with a sharp knife, making sure not to cut through to the surface of the meat. Set aside.
- Combine the salt, black pepper, green pepper, and white pepper in a small bowl and whisk to combine. Sprinkle the spice mixture over the entire brisket and rub all over. Cover with plastic or foil and refrigerate overnight.
- Place 4 ounces of hickory wood chunksMeasuring approximately 2-by-2-by-3 inches. into the smoker box and turn smoker to 225ºF. Place drip pan under smoker.
- Unwrap the brisket and place directly on the center rack, fat-side up. Close the door and cook until the brisket reaches an internal temperature of 140 to 150ºF.
- Remove the brisket and wrap in a double layer of aluminum foil. Place it in a pan, put it back in the smoker, and continue to cook until the brisket yields to pressure when pressed, is pinkish on the inside, pulls apart easily, the fat cap is slightly blackened and jiggles, and when picked up with two pairs of tongs, bends in half and sags almost as though it will break in half. It should reach an internal temperature of 185 to 190ºF fairly quickly, and then hold that temperature for several hours. Don't rush this step.
- Rest at room temperature for 45 minutes to 1 hour before slicing and serving with a side of bread and butter pickles.
GINGER ALE BRISKET
Saw this on a website and thought it sounded interesting and easy. From Laurie Siegel, Cos Cob, CT. May be made ahead and frozen.
Provided by Oolala
Categories Roast Beef
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
- Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
- Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
- Cool and slice against the grain.
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