When it comes to BBQ, there are all kinds of BBQ and thousands of recipes, tips, and tricks out there. While we don't claim to be experts, we do know a little secret to getting great flavor into your meat. We want to make it easy for everyday people like you to get results like the pros!!
We are preparing this nearly 8-pound brisket to be smoked, but first, it needs to marinate. Marinades are used to tenderize and flavor food prior to cooking. When you marinate in a vacuum sealer bag or vacuum container, the vacuum sealer removes the air, which then forces the marinade deeper into the meat. Using this method, the marinating process is much faster and also infuses more flavor into the food.
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Begin by rinsing the brisket and then blotting it dry with a paper towel.
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Once the brisket is patted dry, use a fork to puncture the meat about every 1/2" to 1" on both sides.
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Once the meat has been punctured, pour your marinade over your meat.
Depending on the amount of marinade that needs to be used, you may want to put the marinade on once you have loaded the brisket into your vacuum sealer bag.
Because of the large size of brisket, most likely you don't have a pre-cut bag that will fit the entire brisket. You will need to use an 11" vacuum sealer roll to create a custom-sized bag.
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Once you've made your bag, now comes the messy part... putting the brisket into your bag.
TIP: Fold back the top part of your bag to prevent the seal area from getting wet and messy which can make the bag unsealable.
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Now that your have the brisket in your bag, you are ready for vacuum sealing.
If you have a large amount of marinade in your bag, you won't be able to vacuum seal your bag with a standard suction sealer because while it is sucking the air out of your bag, it will also suck out the liquid marinade and can cause some serious damage to your vacuum sealer.
There are a few different workarounds to this, but the method we suggest is the bag-in-a-bag trick.
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Put the brisket and marinade in one bag.
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Then place the brisket bag open end first into another bag, trying not to spill.
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Then vacuum. This will give you time to get good vacuum before the marinade can be sucked out.
Fortunately with the marinade we used only required 1 tbsp per pound of meat, so we were able to get away with not double bagging.
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Once the brisket has been vacuum sealed, place it in your refrigerator for a day before smoking.
Now, stayed tuned because we are going to show you after it's been smoked, and then what we do with all the leftovers!
