Best Brisket Essentials Wet And Dry Marinades Recipes

BEST WET BRISKET RUB

Best Wet Brisket Rub image

Make and share this Best Wet Brisket Rub recipe from Food.com.

Provided by Jaben

Categories Low Cholesterol

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons dark brown sugar, packed
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon salt
3 -4 garlic cloves, crushed
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon ground cumin
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce

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.

Nutrition Facts : Calories 336.2, Fat 4.5, SaturatedFat 0.7, Sodium 7772.7, Carbohydrate 79.7, Fiber 9.6, Sugar 51.3, Protein 5.9

OVEN-BAKED BRISKET

Oven-Baked Brisket image

Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 fresh beef brisket (4 to 5 pounds)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon onion salt
1 tablespoon liquid smoke
2 teaspoons salt
2 teaspoons pepper
Dash hot pepper sauce
SAUCE:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground mustard
3 drops hot pepper sauce
Dash ground nutmeg

Steps:

Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.

BRISKET ESSENTIALS: WET AND DRY MARINADES

Brisket Essentials: Wet and Dry Marinades image

Some folks like a dry marinade, and some folks prefer a wet marinade. So, I am giving you both and you can choose which method you prefer. Both are designed to be applied overnight, and both are super yummy. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Marinades

Time 10m

Number Of Ingredients 23

Ingredients

PLAN/PURCHASE
WET MARINADE
1 1/2 c red wine
1/2 c olive oil, extra virgin variety
1 1/2 Tbsp smooth brown mustard, i prefer grey poupon
1 1/2 Tbsp lemon juice, freshly squeezed
1 Tbsp apple cider vinegar
1 Tbsp horseradish, not horseradish cream
1 1/2 tsp salt, kosher variety, fine grind
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
DRY MARINADE
2 Tbsp coconut sugar
2 Tbsp ancho chili powder
2 Tbsp white pepper, freshly ground
1 tsp dehydrated onions, ground
1 tsp garlic powder
1 tsp cinnamon powder
1 tsp salt, kosher variety, medium grind
1/2 tsp cumin seed, ground
1/2 tsp fennel seed, ground
1/4 tsp cayenne pepper

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.