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How do you marinade a beef brisket with peach glaze. when there is a lot of fat involved on the exterior?
BASQUAIT
You cannot marinate with a glaze. It will not penetrate the meat. The fat on the outside should be trimmed to about 1/8th to 1/4 inch of a "fat cap". I would suggest marinating in some red wine ( a nice merlot or cabernet) and Orange Juice with some mint or thyme or both. Put the glaze on at the end of the grilling or broiling, brushing on several times in the last ten minutes.
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∙ 14y ago
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Barbecued Brisket Of Beef?
Ingredients1 c White wine3 c Apple cider1/4 c Honey2 tb Dijon mustard1/4 c Soy sauce2 tb Brown sugar, packed1 tb Minced garlic1 tb Minced fresh ginger root1 tb Whole coriander2 Sprigs fresh thyme1 Brisket of beef (2-1/2 lb)COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
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