I don't know about brisket, but James of Aim'em and Claim'em Smokers comp bbq team of YouTube and Tito's Vodka BBQ Team has marinated pork butts using Italian dressing. For years, I have used it with a number of chickens with great results. Maybe try a chuckie first?
I have been marinating chicken in Italian dressing. I tried it on pork ribs and it turned out great. So I was thinking about a brisket flat in my freezer.
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I've done thinner steaks for tacos before, it's good. Never tried brisket flat, since usually I do the standard process with brisket so I am ignorant of pros or cons of this. I suspect it will be fine, but I also suspect that it will be very undersalted/underseasoned, since it's only surface and that it will at least need salted afterward.
When you all mention Italian, are you referring to the vinegar/oil type of Italian?
FWIW, chicken is mentioned here a couple times, but fish fillets are also great marinated in zesty Italian and grilled.
I'm actually pretty interested in trying the Italian dressing on pork ribs. I'm not sure about brisket... it might be worth a try. If it truly draws water into the meat as he mentioned in the rib video, it could be quite helpful. If I do it, I will weigh the ribs before and after and report!
Pork Ribs marinaded Italian dressing is excellent.
It is well worth a try. It would be my go-to if I could remember to start the day before.
I look forward to your report, write-up, and review.
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I do boneless skinless thighs in 50/50 bbq sauce and bottled Italian dressing. Those get grilled, though. And for that, I don’t think there’s any difference between marinating them for 4 hours or putting the mix on right before they hit the grill.
I’ve also done tuscan-style ribs, which have a lemon/olive oil/rosemary coating; but those get grilled, too.
I don’t see how a brisket would benefit. The oil won’t do anything, the flavors from the herbs and spices don’t penetrate, and the acid from the vinegar will make the beef mushy. I’d pass on that. A key indicator would be that if it worked, everyone would be trumpeting it and there wouldn’t be a question, it would just be “how to do brisket”.
Just put Italian dressing herbs and spices in your rub, if you want that flavor.
I’ve done briskets flats many times marinaded in Good Seasons Italian Dressing, done on the smoker and done in the oven as a roast. Turns out great. If I may make a suggestion, forget the Italian Dressing in a bottle and mix up a packet of Good Seasons Italian Dressing. Oil, a little water and use balsemic vinegar instead of plain white vinegar. The taste is much better!
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