Brisket Essentials Wet And Dry Marinades Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a smoker, or a smoker box for your grill to properly make this recipe.
• 3. My favorite smoke for brisket is applewood, and I will add a bit of hickory to give it depth.
• 4. Storage of homemade condiments, spices, and marinades Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. The dry marinade, if stored correctly should last 4 - 6 months. The wet marinade should last about 7 - 10 days.
• 5. I have "regular" and electric smokers. For this recipe I am using one of my Masterbuilt smokers. If you are in the market for a good electric smoker, Masterbuilt makes some of the best.
• 6. Gather your ingredients (mise en place).
• 7. If you are using the wet marinade, place the ingredients into a Ziploc bag, add the brisket, then place in the fridge overnight. If you are using the dry marinade, rub the brisket with the spices, cover tightly in cling wrap, and place into the fridge overnight.
• 8. Here is an image of the dry mix on the brisket. I then wrapped it tightly in cling wrap and stuck it into the fridge overnight.
• 9. The next day I removed the brisket put it on a rack and stuck it in the smoker.
• 10. I smoked it at 235f (115c), until the internal temperature reached 205f (95c). It took about 11 hours.
• 11. I then wrapped it in cling foil and let it rest for about an hour.
• 12. Always slice it against the grain.
• 13. PLATE/PRESENT
• 14. I always recommend after you take it out of the smoker, wrap it in parchment paper for about an hour, to let the juices redistribute, then slice against the grain and serve. Enjoy.
• 15. Keep the faith, and keep cooking.

Steps:

• Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency.
• Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight.

Steps:

• Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

Steps:

• In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.