Ed's Special Brisket Marinade

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Ingredients 18 ingredients

Contains GlutenFishSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Worcestershire sauce High in potassium · High in iron · Source of vitamin C · +1
High in potassium · 800 mg per 100 g, 40% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in iron · 5.3 mg per 100 g, 38% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of vitamin C · 13 mg per 100 g, 16% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 20% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Nutrients per 100 g of “Sauce, worcestershire”, USDA FoodData Central.
Garlic powder High in thiamine · High in vitamin B6 · High in potassium · +9
High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims

Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in vitamin B6 · 1.7 mg per 100 g, 118% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
High in potassium · 1193 mg per 100 g, 60% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in phosphorus · 414 mg per 100 g, 59% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in iron · 5.7 mg per 100 g, 40% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
High in copper · 0.5 mg per 100 g, 53% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in manganese · 1.0 mg per 100 g, 49% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
High in selenium · 24 µg per 100 g, 43% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
High in protein · 17 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of folate · 47 µg per 100 g, 24% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of magnesium · 77 mg per 100 g, 21% of the reference intake per 100 g
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to electrolyte balance.
- Magnesium contributes to normal energy-yielding metabolism.
7 more authorised claims

Magnesium contributes to normal functioning of the nervous system.
Magnesium contributes to normal muscle function.
Magnesium contributes to normal protein synthesis.
Magnesium contributes to normal psychological function.
Magnesium contributes to the maintenance of normal bones.
Magnesium contributes to the maintenance of normal teeth.
Magnesium has a role in the process of cell division.
Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet
Source of zinc · 3.0 mg per 100 g, 30% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Spices, garlic powder”, USDA FoodData Central.
Salad dressing High in vitamin K · High in unsaturated fat · Source of vitamin E · +1
High in vitamin K · 66 µg per 100 g, 88% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in unsaturated fat · 27 g per 100 g, 83% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Source of vitamin E · 3.1 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of omega-3 fatty acids (ALA) · 2.5 g per 100 g, at least 0.3 g per 100 g and per 100 kcal
- ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Nutrients per 100 g of “Salad dressing, coleslaw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

I let it marinate overnight. The brisket was great!
------------------- [If I use a marinade on my meat, can I safely use the leftover marinade in my sauce?]
Bill Martin-- Heat the leftover marinade gently to boiling, turn it down and let it simmer for about 20 minutes. This should take care of any bacteria that may be in the marinade.
Editor--The marinade should generally have no more bacteria in it than was on the meat that was marinated. Often the marinade will have fewer bacteria due to the makeup of the marinade (acid content, alcohol content, etc.) Don't let the marinade sit around at room temperature. Heat it as soon as the meat is finished marinating and then store it in the refrigerator until it's time to add it to your sauce.
------------------- [Can you give me some ideas for injection marinades?]
Glen Dikes-- Injection Marinades. Try pureeing "Paul Newman's Italian Salad Dressing" and injecting it. I have also used "Figeuroa" brand Mesquite Fajita marinade cut with Burgundy wine and water. Also for leaner cuts of beef, I use a mix of olive oil, red wine vinegar, garlic powder, onion, and other herbs as I see fit on the day in question. I also use quite a bit of cumin for that South West flavor. I know, I know . . . there are no measurements listed because I don't use them except to bake. Experimentation can be the spice of life!
9.3. Mops
-------------------- [What is the difference between a mop, a sop and a basting sauce?]
Editor-- A mop, a sop and a basting sauce are all basically the same. A liquid that you put on the meat while it cooks. A basting sauce may be somewhat thicker than a mop or a sop.
-------------------- [Can someone discuss the effects that oil-based mops have on moisture retention while barbecuing?]
Danny Gaulden-- I didn't figure this out by being a genius, but by doing and observing what was going on every time I smoked something. I don't know anything about the science behind what I am about to say but I just know that it works for me and makes a much better product. My store pit, being a carousel-type, helps me produce the best ribs, brisket, etc. that I've ever eaten. Yet when I would barbecue the same cuts of meat at home on my Klose horizontal off-set firebox pit, they were always drier and not as tender. "Why is this?" I thought. So I started looking at my several pits and how they cooked differently. The store pit always has a good load of meat in it and especially many fat briskets. I noticed that when I pulled my ribs off of this pit, they always had a shine on them, and were just plain wet with drippings from the briskets, butts, and other fatter cuts of meat on the rotisserie. Didn't take me long to figure out what was the problem at home on my horizontal pits--they do not have the ability to have the "meat drippings" from the other meats drip down to the next rack, and self baste themselves. Bingo! The result of this not happening in my Klose pit is drier ribs, briskets, etc. So I started making up an oil-based mop. I put in a small shot of zesty spices, plus a little Worcestershire sauce. I love that stuff and what it does to beef and pork. Don't put on too much to overpower the meat, just enough to give a nice flavor that one would say "Ummm, that's good, what am I tasting here?" Remember, the key to good seasoning is to produce a great flavor, but not to make it so strong that one can pick out the ingredients.
So every hour or so (maybe a little less), I will brush on my oil mixture on everything I cook in my horizontal pits. I try to duplicate what happens in the rotisserie pits. To answer your question on "oil based mops, and moisture retention": Oil hangs around a lot longer on the meat than water, vinegar, etc. I assume it's because of its chemical make-up, and the fact that oil has a much higher heat tolerance and evaporation point vs. water or vinegar-based mops. It is like a little guard around you meat--it takes the beating from the heat (to a point), and protects the meat under it and helps keep in the moisture. All I know is that it works, and I will continue doing it. But remember that you still have to keep your temperature up high enough to cook the meat, not dry it out. The oil or fat can only go so far. Pit temperatures of 240-250F are the key to a great piece of barbecue. Also, in a horizontal pit, like the Klose, remember to turn and rotate the meat to even out the heating.
If you like the flavor that olive oil imparts, then by all means use it. If you don't, then use a blander tasting vegetable oil. Ribs aren't exactly what a health conscious one would call a healthy food. I just don't think the oil, if considered in the whole picture, makes that much difference to ones health when eating the things we all like to barbecue. Plus a lot of the oil cooks away. I have been using Crisco salad oil, for I like to bake with it. So rather than have different oils around, I use that and it works fine for me.
Try this. Get a 2 or 3 inch pastry brush, and brush on a little oil on the top and bottom of your ribs, then apply your rub. Don't use a rub that you have to "pile" on, for it will burn a bit during the smoking process and make your ribs "ugly". Use a rub that is fairly stout in flavor and doesn't require a heavy coating to attain its goal. Don't rub it in after you apply the oil, for that will make the rub bunch up in places. Just press it in with your hand, and let it be. [Editor--try David Klose's dry rib rub found in the Rib section.]
Keep your pit in the 240-250F range. After 45 minutes or so, check the ribs, and see if they are starting to look dry. If they are, brush on a little more oil. Continue this for about 3 hours, or until the fat from the ribs starts to come up and baste the meat on its own. At that point, you can stop worrying about mopping with the oil. Give this a try, and I know you will be a happy barbecuer.
------------------- [I was thinking about using the oil basting technique to keep the meat in the smoker more moist. My only question now is: How does it effect smoke penetration and bark?]
Danny Gaulden-- I wondered the same thing before I tried this at home. I keep three kinds of wood here at the house most of the time--green, half green, and well-seasoned. That way, I can control my fire to a fine art, and eliminate most of the problems that a lot of

Plating

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Cookware for this recipe

Saucepan
Grill or grill pan
Chef's knife
Spatula
Pastry brush