Am I missing anything?

[KnotRight]

Getting ready for this weekend. Just pulled a 10# brisket out and seasoned it with olive oil, crushed black pepper, kosher salt, garlic power, garlic salt and marinade/injected it with Evan Williams BIB. First time using the bourbon. Will be sitting in the marinade until Tuesday or Wednesday night. Any other suggestion to add to the marinade?

 

[heavydoc]

Bout the only thing I can think of is my invitation, 😉.

 

[CZfool68]

That is a long marinade. After a certain amount of time marinades start to change the texture of the meat. Not sure what that time is though. I’ve never marinated a brisket. It so tender and juicy I never saw the need. Let us know how it turns out. I’ve got an injector and I am not afraid to use it. 😁

I have been thinking of making some pastrami though. You might have just given me the motivation. Wonder how the Mrs will like our new meat slicer?

 

[Carolinatlc]

Sounds pretty good and look forward to hearing how it turns out. I’m like @CZfool68 though, never heard of doing a marinade quite that long. I normally season or inject overnight for pork butts or briskets.

 

[wvsig]

Getting ready for this weekend. Just pulled a 10# brisket out and seasoned it with olive oil, crushed black pepper, kosher salt, garlic power, garlic salt and marinade/injected it with Evan Williams BIB. First time using the bourbon. Will be sitting in the marinade until Tuesday or Wednesday night. Any other suggestion to add to the marinade?

I would be concerned with that long a marinade with Bourbon. It will act like an acid and "break down" and tenderize the meat. With other cuts that is helpful. With brisket the fat content plus the long slow cook are going to accomplish the same thing. The meat left in the bourbon that long will risk making the meat too tender or even mushy. If you want the bourbon flavor I would use it in a mop sauce vs the marinade.

For brisket I tend to just dry brine it with 1/2 teaspoon of kosher salt per pound for 24 hours. I then put a dry rub on it right before I put it on the smoker. From there it run naked for most of the time. Sometimes I will then use a mop sauce in the processes but sometimes I just let it roll.

 

[rdinatal]

Missed anything?

Not on the cooking but I don't see an invitation.

 

[KnotRight]

Learned something with this cook. I am cooking with a pellet smoker and usually I fill-up the pellet hopper up to the top and after the cook I usually have .3 to .4 of the hopper left. But it is usually the lows in the mid-50s. Last night it was in the mid-30s and used most of the hopper. It pulled from the center of the hopper and the sides did nit flow down. It caused the flame pot to go out. The grill temp went from 225 to 57 when I noticed it. Had to restart the grill and my 14 hour cook took 17 hours. Came out better then what I thought, just a tad bit dry.

 

[CZfool68]

Learned something with this cook. I am cooking with a pellet smoker and usually I fill-up the pellet hopper up to the top and after the cook I usually have .3 to .4 of the hopper left. But it is usually the lows in the mid-50s. Last night it was in the mid-30s and used most of the hopper. It pulled from the center of the hopper and the sides did nit flow down. It caused the flame pot to go out. The grill temp went from 225 to 57 when I noticed it. Had to restart the grill and my 14 hour cook took 17 hours. Came out better then what I thought, just a tad bit dry.
View attachment 308228View attachment 308229

That’s exactly why buying heavy duty, thick steel grills is important. My smoker at the cabin weighs 300 lbs. The company sells an insulated cover for cooking in cold weather. I never bought one because I don’t usually have a fuel problem or do long cooks up there. But it will certainly change how much charcoal, pellets or wood you need to use.