Hello guys....

Just wondering what you use when you smoke your briskets?? Do you use Rubs or marinades?? Is it store bought or home made?? I love jack Daniels and a friend told me to use it when i smoke, so I tried it on a rack of spare ribs 2 nights ago and wasnt that thrilled with it. Maybe I did something wrong.

Anyways, I just got a new smoker/grill from Wal-Mart about a week ago. I've already grilled some corn and it was awesome. I grilled some steaks, and also some pork chops(the really think one's from Sam's club), and I have smoked 1 rack of ribs.

What I'm wanting to know is if any of ya'll will share your smoking rubs or marinades with me. I work 12pm-9pm today and when I get home I am wanting to start smoking my brisket for tomorrow. I want to have it and 2 racks of ribs done for tomorrow. I will also be smoking 8 ears of corn, my mom will be making some of her famous baked beans and my wife will be making some potatoe salad and candied sweet potatoes. My family is small, me and my wife and son, my mom and grandma. We will probably be the only one's there, so what I have left over I will try to take to the guys at work that hafta close tomorrow night. I work at Wal-Mart in the tire and lube express.

Foot Notes: Please share your rub and marinades and which do you think is better and why?? I like both. I'm wanting ideas for what to use for tonight and tomorrow.

Jess

Storeboughts can NEVER trump homemade marinades. Here's something my grandmother taught me. Put your meat of choice and the marinade in a pressure cooker for several hours on a medium low setting so it #1, doesn't burn the meat, and #2 doesnt dry it out and pop like a dry boiler. Works well with ribs and chicken too. I have a recipe for you as soon as I find it i'll send it over.

I just smoked a brisket two weeks ago and it was awesome. I don't remember the exact names of the rubs and marinade, though, because it was the first time I had used them and got the recipe from another guy. They are both store-bought though. I'll have to look when I go home.

As you may know, there are different ways to make a brisket. You can smoke it for the whole time (I'd recommend at least 12 hours), or split between smoker and oven. I did the latter. Smoked it for about 6 hours, then into a 225 degree oven for the next 6 while sitting in a pan with its marinade and a cup or two of water. It retains the smokey flavor, don't worry, but just softens up in the oven.