Brisket is one of the many mysteries we find in smoking barbeque. You see and hear many techniques and ways of preparing and smoking the perfect brisket. When I first started my quest in smoking the perfect brisket, a good friend of mine shared an important piece of information with me during my frustration with dry, almost inedible brisket when he said “Chuck, you’re going to eat a lot of burnt tires before you realize how to smoke an EDIABLE brisket”.

I’m happy to report that I have come close to the perfect brisket in the past year with winning a couple of awards for my brisket in KCBS contests. But the one thing that always drives me crazy is trying to ensure that the brisket is moist and juicy. It seems that no matter what you do, once you slice brisket, in only a matter of seconds it seems to dry out. Until now that was a major concern.

Last week I received a sample of Butcher BBQ Beef Brisket Marinade. Now I have injected briskets before and I’ve marinade briskets over night for as long as 12 hours, so I wasn’t unfamiliar with this, so I was a little skeptical that an inject able marinade put out by Butcher BBQ would make a significant difference compared with what I was already experiencing. How wrong I was!

The first thing I did before opening the packet of marinade was of course read the instructions of use which seemed pretty simple to follow. You’re told to start out by using ¾ of a cup of marinade to 2 cups of water, beer, apple juice, cola or beef broth on a 13lb brisket. The following is an excerpt from the directions:

“All taste palates are different, so strengthen to your taste. We recommend starting with 3/4 cup of marinade to two (2) cups of water. Other options are to split 1/2 the water with beer, apple juice, Cola or beef broth.

Place your brisket on a cookie sheet with edges to help catch any excess marinade. Now, using a checker board pattern, inject in every other square, keeping the injecting needle in the center of the brisket meat. This amount should be enough for two thirteen (13) lb. briskets.

Butcher BBQ recommends you allow the brisket to marinade for as little as 4 hours and no longer then 8 hours. Upon opening the packet the smell is a very definite beef smell. I followed the directions, and being nervous that I was going to screw it up; I only allowed the brisket to marinade in the Butcher BBQ Marinade for 4 hours.

For this smoke I used a combination of Oak and Mesquite. I separated the flat and point as well to have some burnt ends. The brisket I chose was a 12lb brisket.

I followed the directions and injected both the flat and point and allowed the marinade to do its magic for 4 hours. On this smoke the brisket actually was done 2 hours earlier then normal the results from the marinade and smoking session? Well, judge for yourself:

Brisket

Brisket Flat Sliced

It was pretty evident in doing this experiment with Butcher BBQ Beef Marinade that it does exactly what it advertised to do, it gave the brisket and point a great, moist beefier flavor then past briskets I’ve done. The consensus of my family after tasting this brisket, Butcher BBQ Marinade has to be included with our cooking arsenal in preparing brisket wither for contests or catering.

I would highly recommend contacting Butcher BBQ at www.butcherbbq.comand order yours today. I know that once you use it and family and friends taste and see the difference this marinade makes you to will be adding Butcher BBQ to your list of ingredients needed to have smoked brisket. When you order let them know the Bossman sent you, Smoke On!