The Texas BBQ Forum

Any thoughts on a beer marinade for brisket? I usually just salt/pepper rub and roll smoke, but I've heard beer enzymes help on tough cuts of meat. Thinking about a 24-hour injection 50/50 beer to beef broth ratio. Yay or nay??


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My grandfather did it on chicken for years as a marinade since we were children before he passed. My uncles or I have never been able to replicate it.

The funny thing is we say we are immune to the salmonella virus because all us kids would sit around the BIG yellow Tupperware bowl and sop up the remaining juice of the marinade. I can say I've eaten semi raw chicken at the deer lease and throughout life and have never been sick.

I put a half a can of Lonestar in an injection on a pork butt and you can definitely taste the beer I personally didn't like it. There was also no leftovers after the party so it must not have been that bad or we had a few too many beers to realize it.

i have not cooked a brisket yet. i got 1 i want to cook in a smoker i have now, i lived in texas a long time a go and would stop on roadside stands along hwy 59 had the great BBQ want to try to make something like that but need to know what to do. thanks for any advice

nworley3 wrote:i have not cooked a brisket yet. i got 1 i want to cook in a smoker i have now, i lived in texas a long time a go and would stop on roadside stands along hwy 59 had the great BBQ want to try to make something like that but need to know what to do. thanks for any advice

You'll find numerous brisket posts in the forum!

I use 1 bottle of shiner bohemian black, 3/4 cup of lemon juice, Worcester, soy sauce, apple juice, and red wine vinegar along with the spices of choice in a 5 gallon bucket. Keep mixing it up and pouring it in till covered and then into the fridge for 24-48 hours.


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