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Brisket: marinade vs rub (or both?)

poho | Mar 15, 200706:33 AM

I'm getting ready to make my usual Passover brisket, but was thinking of doing a wine/thyme marinade first. I've never done this. Usually I sprinkle paprika, black pepper, and garlic powder liberally on the meat, brown at high temp for awhile, turning once and sprinkling more of the same, then lower the temp, add vegetables, water, etc, and roast for hours. It works great.

My question is: if I do the marinade should I skip the seasonings, do them first, or do them after the marinating is over?

Thanks in advance!

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