A marinade can make a tremendous difference when you're cooking meat. It serves so many purposes. It's a fantastic way to add a lot of flavor while also tenderizing tougher cuts of meat and adding moisture, too. Marinades are often used in cuts of meat that are a little tough, adding flavor and creating a great texture.
In the case of a brisket, a marinade will offer all of that, and more. This one offers a pungent hit of both horseradish and mustard, red wine, olive oil, lemon juice wine vinegar, and salt, onion, and garlic powders. It calls for cayenne, but you can use less or skip it if your crowd isn't into heat.
This marinade is great because you can either make it way ahead of time, such as a week in advance, and keep it in the fridge, or you can use it to marinade a brisket and keep it in the fridge overnight and cook it the next day. Whether you are smoking or grilling a brisket, this marinade will add a lot of flavor and help keep the meat tender.
Gather the ingredients.
Whisk ingredients together in a small bowl.
Pour the marinade over brisket and let it marinate overnight in the refrigerator, turning occasionally.
Remove brisket from marinade and boil the remaining marinade for 5 minutes to use as a mop.
- If you want to make the marinade ahead of time, it will keep up to a week in the refrigerator.
- Use the remaining marinade to make what's a called a mop, Boil the leftover marinade for at least five minutes to destroy any bacteria. Use this thin sauce to brush over or "mop" on top of the meat for extra flavor during the cooking process, whether it's smoking, grilling, or braising.