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Name:	Mack -	Reply
Subject:	Texas Crutch Brisket this Weekend>>
Date:	5/17/2012 7:52:44 PM

For a meal Saturday nite, but 90% to freeze for Brunswick Stew on July 4. Well, maybe a sammich before then??

Name:	roswellric -	Reply
Subject:	Texas Crutch Brisket this Weekend>>
Date:	5/17/2012 9:47:34 PM

Notice how expensive the whole briskets are now? Whew!

Name:	Mack -	Reply
Subject:	Crutch?
Date:	5/18/2012 8:19:36 AM

Wrapping the brisket in foil for the last part of the cook to speed up/tenderize the finished product.

Name:	Summer Lover -	Reply
Subject:	Crutch?
Date:	5/18/2012 1:17:19 PM

No apple juice?

Name:	Mack -	Reply
Subject:	Crutch?
Date:	5/18/2012 3:39:04 PM

apple juice, beer, beef broth, bourbon,,, whatever blows your dress up.

Name:	Summer Lover -	Reply
Subject:	Crutch?
Date:	5/18/2012 4:17:45 PM

Wellllll, farts blow my dress up, don't know that I would wrap ribs in foil with one though... :-)

Name:	Mack -	Reply
Subject:	Crutch?
Date:	5/18/2012 4:42:37 PM

Well, if you decide to try it, please, please video the process and post it for us??

Name:	roswellric -	Reply
Subject:	Nope..
Date:	5/20/2012 10:26:49 PM

I use a pineapple-mustard-molasses marinade. Here's the recipe:

Texas BBQ Brisket

One 5-8 LB Beef Brisket (flat cut or trimmed of excess fat)

Heavy Duty aluminum foil

Marinade:

1/3 cup molasses

1/3 cup prepared mustard

1/3 cup brown/turbinado sugar

½ cup pineapple juice

¾ cup red wine vinegar

3 TBS Worcester Sauce

1 TBS. hot sauce

1 tsp. Chili powder or your favorite rub

1 tsp. onion powder

Marinate the brisket in the above overnight or at least 4 hours. Save marinade

Smoke on smoker or a grill on indirect heat for 1 hour

Place in a dish or pan. Wrap brisket in foil and add saved marinade. Close completely. and cook @ 325° for 2-3 hrs or until tender.

Leftovers are great for fajitas.

URL: Smoke & Spice

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