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Cece’s Brisket Marinade

Grilled Chicken Cookie recipe image
This robust marinade combines beer, blackberry wine, and a blend of hickory and mesquite smoke flavors to deeply infuse a 10-pound brisket. The mix of sweet brown sugar, tangy tamarind, and spicy chipotle peppers creates a complex, savory-sweet profile. Ideal for low-and-slow grilling or braising, this recipe ensures tender, flavorful meat perfect for special occasions.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 711.2
Description
This robust marinade combines beer, blackberry wine, and a blend of hickory and mesquite smoke flavors to deeply infuse a 10-pound brisket. The mix of sweet brown sugar, tangy tamarind, and spicy chipotle peppers creates a complex, savory-sweet profile. Ideal for low-and-slow grilling or braising, this recipe ensures tender, flavorful meat perfect for special occasions.
Ingredients
  • 10 lbs Brisket
  • 1 stick Butter
  • 6 pieces Candied tamarind
  • 1 1/2 cups Blackberry wine
  • 2 whole Chipotle peppers, chopped
  • 1 whole Hatch green chili, chopped
  • 1/2 cups Dark brown sugar
  • 2 bottles Corona beer
  • 1/8 cups Salt
  • 1/8 cups Pepper
  • 4 cloves Garlic, chopped
  • 1/5 cups Instant coffee or brewed coffee
  • 1/4 cups Dried basil or fresh chopped
  • 1/4 cups Worcestershire sauce
  • 1/8 cups Hickory smoke
  • 1/8 cups Mesquite smoke
Directions
  1. 1
    Combine the butter, candied tamarind, blackberry wine, chipotle peppers, Hatch green chili, dark brown sugar, Corona beer, salt, pepper, garlic, coffee, basil, Worcestershire sauce, hickory smoke, and mesquite smoke in a large heat-proof bowl.
  2. 2
    Heat the mixture to a boil and cook for 3 minutes to cook out the alcohol from the wine.
  3. 3
    Allow the marinade to cool slightly, then mix well to ensure all ingredients are combined.
  4. 4
    Using a butcher knife, stab the brisket at least 10 times to allow the marinade to penetrate the meat.
  5. 5
    Rub the brisket with the salt and pepper mixture.
  6. 6
    Line a large roasting pan with foil, creating a pocket for the meat.
  7. 7
    Place the brisket fat side down in the pan and pour the marinade over the meat.
  8. 8
    Rub the meat and force the sauce into the holes cut with the knife.
  9. 9
    Turn the meat over and repeat the process on the other side.
  10. 10
    Seal the meat tightly with foil and place in the refrigerator for the night.
  11. 11
    On the second day, add a layer of onions and garlic to the marinade in the foil wrapper.
  12. 12
    Place the brisket on top of the onions and rewrap in foil with the marinade sauce.
  13. 13
    Place the foil-wrapped brisket on a cookie sheet on the grill.
  14. 14
    Turn the grill heat all the way down low and braise the meat for 5 hours.
  15. 15
    Turn the meat and rub with marinade as needed during the cooking process.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 711.2kcal
% Daily Value *
Total Fat 29.2g45%
Saturated Fat 15.0g75%
Cholesterol 89.2mg30%
Sodium 1200.0mg50%
Total Carbohydrate 105.1g36%
Dietary Fiber 26.8g108%
Sugars 38.0g
Protein 26.6g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: brisket, marinade, grilled, bbq, beer, blackberry wine, chipotle, tamarind, hickory smoke, mesquite smoke, american, beef
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-cookie/