Brisket

[Merlin99]

I just threw together a killer marinade for the rib roast:

garlic powder
onion powder
Gunpowder seasoning
smoked paprika
W-sauce
teriyaki sauce
balsamic vinegar...

And then I got inspired and instead of diluting it with water I used leftover brewed coffee. OMG!!! Now I'll always do that for beef. I use instant coffee in my steak rub, but this is the first time it occurred to me to add it to the marinade.

@SamSpade ^^^

I may have told you before, but this is my go to beef seasoning.

Bearded Butcher Blend Seasoning Black

Deep and Dark Deep and dark, Bearded Butcher Blend Black uses coffee and molasses to immerse your taste buds in full, robust flavor. Perfect for steaks, burgers, roasts, game meats, and more!

beardedbutchers.com

 

[vraiblonde]

I may have told you before, but this is my go to beef seasoning.

Bearded Butcher Blend Seasoning Black

Deep and Dark Deep and dark, Bearded Butcher Blend Black uses coffee and molasses to immerse your taste buds in full, robust flavor. Perfect for steaks, burgers, roasts, game meats, and more!

beardedbutchers.com

I make my own but....molasses..... I need to try that! I always add instant coffee to my steak seasoning.

 

[Sneakers]

I make my own but....molasses..... I need to try that! I always add instant coffee to my steak seasoning.

More and more recipes use coffee. The chili I just made used a full strong cup.

 

[vraiblonde]

More and more recipes use coffee. The chili I just made used a full strong cup.

If I'm making something beef-based and it's weak, I add a pinch of instant coffee and that usually does the trick.

 

[Sneakers]

If I'm making something beef-based and it's weak, I add a pinch of instant coffee and that usually does the trick.

Hmmm. Bet that would work for French onion soup...

 

[SamSpade]

Whoah Nelly. We may be crossing the streams here.
Some terms:
Brine
marinade
rub

brining is often done with a mostly essentially salt water.
marinade is a flavor carrier, teriyaki for example.
rub is a mixture of salt and spices applied to the meat surface. I use yellow mustard as a binder to get the rub to stick nicely. Then wrap in plastic wrap to let the salt melt into the meat, usually overnight.

My wife doesn't use a LOT of kosher salt (and I have no idea why it HAS to be kosher) - the ingredient you can TASTE is the brown sugar. Fried turkey always comes out SWEET. Middle girl likes it ALTHOUGH she and my wife tend to hate dishes where the meat has a sweet taste - BBQ, ribs, lots of Chinese dishes - even spaghetti sauce with meat.

Tough choice for me is amount of marinade - and how to keep it "applied" since I either soak it in a ton of it - or wrap it tightly in it.

 

[SamSpade]

I may have told you before, but this is my go to beef seasoning.

Bearded Butcher Blend Seasoning Black

Deep and Dark Deep and dark, Bearded Butcher Blend Black uses coffee and molasses to immerse your taste buds in full, robust flavor. Perfect for steaks, burgers, roasts, game meats, and more!

beardedbutchers.com

Since you mentioned it - I got a few off Amazon. THAT is my plan for brisket this weekend.
Got one thawing - tomorrow I will start the marinade - Saturday is smoke day.

 

[dgates24]

My wife doesn't use a LOT of kosher salt (and I have no idea why it HAS to be kosher) - the ingredient you can TASTE is the brown sugar. Fried turkey always comes out SWEET. Middle girl likes it ALTHOUGH she and my wife tend to hate dishes where the meat has a sweet taste - BBQ, ribs, lots of Chinese dishes - even spaghetti sauce with meat.

Tough choice for me is amount of marinade - and how to keep it "applied" since I either soak it in a ton of it - or wrap it tightly in it.

For marinades the ziplock baggie works well.

 

[dgates24]

This is the issue using a rub vs a marinade. Rubs stick and then when plastic wrapped they sorta melt.

 

[SamSpade]

For marinades the ziplock baggie works well.

I can only do that if I cut up the meat - for say, a rack of ribs. I don't know of ziplocs any bigger than that.
So I am back to the wrapping. It was the method I used years ago - because it was IN THE RECIPE - for lamb that I prepared.
(I've had NO luck preparing lamb that the family likes).

 

[Sneakers]

I don't know of ziplocs any bigger than that.

You can get some pretty big bags, ziploc has a 3 gal. and a line of jumbo and xxl jumbo bags. Google 'ziploc jumbo'.

I use a vacuum sealer bag. 11" wide and "infinite" long. There is even a 'marinate' setting when you draw the air out.

 

[SamSpade]

You can get some pretty big bags, ziploc has a 3 gal. and a line of jumbo and xxl jumbo bags. Google 'ziploc jumbo'.

I use a vacuum sealer bag. 11" wide and "infinite" long. There is even a 'marinate' setting when you draw the air out.

That's great to know. I've had a lot of times I could have used them - large roasts, a turkey, leftovers.

 

[vraiblonde]

Here's the rib roast I smoked yesterday:

 

[SamSpade]

Here's the rib roast I smoked yesterday:

View attachment 184261

Do you cut the ribs off first?

 

[vraiblonde]

Do you cut the ribs off first?

This roast had the ribs cut off and tied back on, so that's how I smoked it.