Bellys Brisket Marinade

In answer to a tough meat question: “I substitute Worcestershire for soy, and lemon for lime, sometimes.

Sounds like you only got part of the whole brisket. Probably has very little fat on it. You should either get some beef fat from the market or else drape the meat you have with bacon to keep it from drying out.”

”Also, use a spray of 50/50 oil, and either Dr Pepper or lemon juice, every hour or so, to keep the meat from drying out too much. Next time look for a whole packer trimmed brisket. Weight should run from 7 to 15 lbs. with a good fat cap. It will do better with the long cooking times for low and slow.”

I buy 8 to 12 pound cryovac Briskets the morning before I am cooking. I cut a small hole in the sack, and pour into it about a cup to cup and a half of Willingham Marinade, and a 1/4 cup of Balsamic Vinegar, and about two

cups of Dr Pepper.

Cover the hole with Duct Tape. Refrigerate for 24 hours turning and rubbing it about each four hours. The next morning open cryovac bag, and remove the Brisket, and pat dry. Let set in air for about a half hour, and then rub it good with Willingham Dry Rub, and let set, until fire in ol’ barrel is ready; until I can hold my hand over the grill for a minute to a minute and a half. Put brisket on, fat side up.

After about four hours, turn it over and add some more coals if needs. Check about each hour, and try to keep heat about the same. After four hours turn fat side back up, and if you wish you may then make a mop sauce of beer, DR Pepper and red pepper. Then mop each 30 or 45 minutes, for the next two or three hours. Remove brisket and let it cool, and firm up, so it will slice nicely. I like it dry, but some folks want it wet; so we use a Texas Tomato base sauce, or Willingham BBQ Sauce; or any one of 1/2 hundred more sauces out there. Oh yes, a time or two I have used some of “that there Yankee sauces too”. “Father please forgive me.”