Ricks Sinful Marinade Brisket Marinade

It is not actually a Marinade (maybe it could be), but a liquid to use when you wrap your brisket in foil. This is from Rick Salmon, well known Quer on The BBQ Forum.

Ricks Sinful Marinade

12 oz. can of beer
½ cup cider vinegar
½ cup of water
½ cup Worcestershire sauce
¼ cup olive oil
1 tablespoon beef base
2 tablespoons barbeque sauce
1 tablespoon seasoned salt or rub.
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon MSG
Heat all ingrediates to help disolve.

Rub Brisket and smoke as usual, When Brisket his about 165, wrap in foil and add Marinade. Place back on smoker and bring to desired temp or until done (remember, Brisket is not done by temp, but when it is tender enough. You can tell when you insert your thermometer probe in). Let set. After slicing, pour juices/marinde over.
Enjoy,
Bill

BowtieBill wrote:It is not actually a Marinade (maybe it could be), but a liquid to use when you wrap your brisket in foil. This is from Rick Salmon, well known Quer on The BBQ Forum.

Ricks Sinful Marinade

12 oz. can of beer
½ cup cider vinegar
½ cup of water
½ cup Worcestershire sauce
¼ cup olive oil
1 tablespoon beef base
2 tablespoons barbeque sauce
1 tablespoon seasoned salt or rub.
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon MSG
Heat all ingrediates to help disolve.

Rub Brisket and smoke as usual, When Brisket his about 165, wrap in foil and add Marinade. Place back on smoker and bring to desired temp or until done (remember, Brisket is not done by temp, but when it is tender enough. You can tell when you insert your thermometer probe in). Let set. After slicing, pour juices/marinde over.
Enjoy,
Bill

I still need to try this recipe...contest season is almost here in the Midwest...maybe this will be the year. Thanks for sharing!

Talking of comps in the mid west, i have been really tempted with the Peoria meat monster have you seen one working on the circuit? That was one of the reasons for stopping over in Chicago for the comp before my "boys" weekend in Vegas.........

Toby wrote:Talking of comps in the mid west, i have been really tempted with the Peoria meat monster have you seen one working on the circuit? That was one of the reasons for stopping over in Chicago for the comp before my "boys" weekend in Vegas.........

If you're talking about Peoria Custom Cookers...yeah, a friend of mine had a custom cooker made a few years ago and he really likes his. He's done quite well with it too...been featured on television, has been in KCBS' Top 10 Team of the Year the last few years too.

As long as you're stopping over in Chicago...check out The Backyard BBQ Store in Wilmette, Illinois! They have a nice store and carry The Good-One Smoker line too (that's what I cook on). I just found out that The Good-One just picked up a retailer in Sweden too...they're on the move! Check out http://www.AceOfHeartsBBQ.com .