brisket essentials: wet and dry marinades
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.
yield
serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For brisket essentials: wet and dry marinades
- PLAN/PURCHASE
- WET MARINADE
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1 1/2 cred wine
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1/2 colive oil, extra virgin variety
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1 1/2 Tbspsmooth brown mustard, i prefer grey poupon
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1 1/2 Tbsplemon juice, freshly squeezed
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1 Tbspapple cider vinegar
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1 Tbsphorseradish, not horseradish cream
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1 1/2 tspsalt, kosher variety, fine grind
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1 tspcayenne pepper
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1 tsponion powder
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1 tspgarlic powder
- DRY MARINADE
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2 Tbspcoconut sugar
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2 Tbspancho chili powder
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2 Tbspwhite pepper, freshly ground
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1 tspdehydrated onions, ground
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1 tspgarlic powder
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1 tspcinnamon powder
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1 tspsalt, kosher variety, medium grind
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1/2 tspcumin seed, ground
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1/2 tspfennel seed, ground
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1/4 tspcayenne pepper
How To Make brisket essentials: wet and dry marinades
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1PREP/PREPARE -
2You will need a smoker, or a smoker box for your grill to properly make this recipe.
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3My favorite smoke for brisket is applewood, and I will add a bit of hickory to give it depth.
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4Storage 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.
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5I 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.
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6Gather your ingredients (mise en place).
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7If 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.
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8Here 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.
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9The next day I removed the brisket put it on a rack and stuck it in the smoker.
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10I smoked it at 235f (115c), until the internal temperature reached 205f (95c). It took about 11 hours.
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11I then wrapped it in cling foil and let it rest for about an hour.
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12Always slice it against the grain.
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13PLATE/PRESENT
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14I 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.
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15Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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