Experiment - Sweet "Caribbean" Brisket? Thouhts - please share

[Mark K (MAKDaddy)]

Below is a marinade recipe designed to recreate the Caribbean Rib Eye served at Houston's restaurants. I've tried it and the family love it. I was thinking of trying to adapt it for use with a brisket and would really appreciate some input from those of you with a better understanding of these things...

Would the flavors work well with brisket or is this just a bad idea? Use it as a marinade, an injection? or try to thicken it up and make a paste rub?

1/3 cup of apple cider vinegar
6 oz can of pineapple juice
1 cup of soy sauce (*light or low sodium, see comment below)
1/2 cup of brown sugar
2 tsp garlic powder
2 tsp minced ginger

 

[Richard Marquez]

You mean the Hawaiian ribeye? I LOVE that steak at Houstons.

 

[Mark K (MAKDaddy)]

Yes, sorry, the Hawaiian Ribeye. If you like the steak give the marinade a shot, it's really close and really good. Still curious about how it would translate to Brisket.

 

[Paul K]

I don't think a marinade will penetrate a brisket very deep. You could opt to inject or use as a finishing sauce right before taking the brisket off and drizzle a little over slices.

Paul

 

[Richard Marquez]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark K (MAKDaddy):
Yes, sorry, the Hawaiian Ribeye. If you like the steak give the marinade a shot, it's really close and really good. Still curious about how it would translate to Brisket. </div></BLOCKQUOTE>

No worries! How long do you marinate the steaks for?

 

[Len Dennis]

The caribbean is what caught my eye. So got me looking for a Caribbean spice mix (for ribs) and found this selection for

Caribbean Smoked Ribs

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K:
I don't think a marinade will penetrate a brisket very deep. You could opt to inject or use as a finishing sauce right before taking the brisket off and drizzle a little over slices.

Paul </div></BLOCKQUOTE>Agreed. Or you could smoke then finish as a braise, in foil, with the marinade added. (I'd likely reduce the sugar though.)

 

[Mark K (MAKDaddy)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark K (MAKDaddy):
Yes, sorry, the Hawaiian Ribeye. If you like the steak give the marinade a shot, it's really close and really good. Still curious about how it would translate to Brisket. </div></BLOCKQUOTE>

No worries! How long do you marinate the steaks for? </div></BLOCKQUOTE>

1 or 2 days. I mix it up over the stove, let it cool and put the steaks and marinade in a ziplock bag and rotate it every so often.

 

[Mark K (MAKDaddy)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K:
I don't think a marinade will penetrate a brisket very deep. You could opt to inject or use as a finishing sauce right before taking the brisket off and drizzle a little over slices.

Paul </div></BLOCKQUOTE>Agreed. Or you could smoke then finish as a braise, in foil, with the marinade added. (I'd likely reduce the sugar though.) </div></BLOCKQUOTE>

Thanks (both of you) for the advice. If I injected some and then kept some for finishing in foil should I use a rub at all? If so, any recommendations?