Bar be Que question?!
Answers: Beef brisket, long slow smoke, so do you prefer a dry rub spice, or marinade?
dry rub; long slow smoke at 250 degrees for 10 to 12 hours for a 10 pound brisket
I prefer it in the pressure cooker cooked as a pot roast. (Jewish style, with potatoes, parsnips, carrots, onions, cabbage, and sliced apple, bay leaf, and clove.)
Dry rub for me.
Dry rub during most of the cooking, then add at the last few minutes anything "wet" you may want to use.
Folks normally use a dry rub and then cook it in aluminum foil for a while before opening it up.
Dry rub and slow smoke. Marinade on beef can make it mushy. The long slow cooking at a low temperature of smoking will allow the muscle fibers to relax and become more tender.
Dry rub for sure.
i would honestly prefer a marinade because it gives th meat more flavor and the juices around it...........but it is really your choice
Try both. Marinate overnight in a good citrusy marinade, then use a good dry rub with garlic and peppery seasonings(lemon pepper is a good addition). The marinade will keep it juicy during the smoking process. The rub will spark the flavor.
long and slow, dry rub
marinade, smokes in the flavor
I like it best when my friends Dad (a butcher and awesome b-b-q'er and meat cook in general) smokes them. I'm not sure what is in his rub but it sure is good!!!