Beef How long can I and should I marinate a vacuum-sealed brisket

[Bane]

Hi All,

Newbie question. I'm going to smoke my first brisket later this week and I wanted to know if I can (and should) apply a rub or marinade and then vacuum seal for several days? Most recipes call for overnight, but I've seen a lot of "pros" who let brisket rest with a rub or marinade for days in the fridge. What is your advice?

Thanks!

 

[RayClem]

You do not necessarily have to vacuum seal it.

I recently did a couple of thick NY strip steaks for Memorial Day. I seasoned the meat and put them in a dorm-type refrigerator for three days. I left the meat uncovered on a rack so oxygen could get to all sides to help age the meat. I did check the meat every day. It was interesting watching the color and texture of the meat changing during the process. he steaks turned out fine.

You can also season the meat, put it in a pan and cover it with foil or plastic wrap.

If you are using a marinade to season the meat rather than a dry run, then you might want to to seal it in a plastic bag with most of the air removed so the marinade will reach all surfaces of the meat.

 

[MidwestSmoker]

Smoking is a long process and generally does not require a marinating step. Particularly, a whole brisket can take up to 24 hours to cook. That long cooking time is enough for the marinade to penetrate. Just season the brisket, and put it in the Traeger right away.

The only exception to this is if you are making pastrami, Montreal smoked meats or others requiring a long cure.

 

[BBQLUV]

I inject Costco brisket with beef broth, season, and then smoke at 225*f until internal temperature reaches 165-170*f and the bark is set. And then wrap it in paper and continue cooking to about 205*f internal and probe tender. Cooking time is about 12 hours or so. Following the cooking, I rest in a cooler covered with towels for 1-4 hours.
Works for me no complaints.

 

[Slimpicker]

My last 2 briskets were rubbed and VAC PACKed, but only for a day... no need to go longer IMO, I had GREAT BARK on both and I like to vac pack mine because I can. The rub sticks real well while handling it to the grill and once on the grill, no flaking off or anything.

 

[MaverickJack]

Hi All,

Newbie question. I'm going to smoke my first brisket later this week and I wanted to know if I can (and should) apply a rub or marinade and then vacuum seal for several days? Most recipes call for overnight, but I've seen a lot of "pros" who let brisket rest with a rub or marinade for days in the fridge. What is your advice?

Thanks!

Great question! Yes, you can definitely apply a rub or marinade to your brisket and then vacuum seal it for several days. In fact, this can be a great way to enhance the flavor, as the brisket will have more time to absorb the seasonings. Many experienced cooks prefer to let their brisket sit in the fridge with the rub or marinade for a few days to deepen the flavor and improve the overall taste and tenderness.

Just make sure that the brisket is properly sealed to avoid any cross-contamination or loss of flavor. Also, if you're using a marinade, ensure it’s well-balanced and not overly acidic, as too much acid can start to break down the meat and affect its texture.

Enjoy your smoking adventure, and happy cooking!

 

[Parrothead1809]

I inject Costco brisket with beef broth, season, and then smoke at 225*f until internal temperature reaches 165-170*f and the bark is set. And then wrap it in paper and continue cooking to about 205*f internal and probe tender. Cooking time is about 12 hours or so. Following the cooking, I rest in a cooler covered with towels for 1-4 hours.
Works for me no complaints.

This was my best effort from last year:
Post in thread 'What's cooking today? Pics are necessary!'
https://www.traegerforum.com/threads/whats-cooking-today-🔥-pics-are-necessary.3207/post-46665

-PH