HOW LONG TO MARINATE BRISKET RECIPES

Steps:

• Trim the fat cap to 1/4 inch and remove any hard fat on the brisket.
• Score the fat cap in a crosshatch pattern at 1-inch intervals.
• Place the brisket in a large foil pan fat cap up.
• Douse the top with Worcestershire sauce and apply Jeff's Texas style rub generously.
• Flip the brisket to fat side down
• Douse the new top side with Worcestershire sauce and apply Jeff's Texas style rub generously.
• Cover with foil and place the pan of brisket in the fridge overnight.
• Setup the smoker for cooking at 225 degrees using indirect heat.
• When ready, place the pan of brisket on the smoker and let it cook for 6-7 hours or until it reaches 165 degrees F.
• Douse the brisket with Worcestershire every 90 minutes until it reaches 165 degrees F.
• At 165 degrees, place another equally sized pan upside down on top of the pan with the brisket sealing the meat inside. You can also just cover with foil if desired.
• Continue cooking the brisket until it reaches ~200 degrees and a probe inserted in the meat shows no resistance.
• Remove the brisket from heat and wrap in unlined/uncoated butcher paper or foil. Place in a empty cooler to rest for 4 hours.
• After resting, remove brisket from cooler and slice 1/4 inch thick across the grain.

Steps:

• Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.