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Brisket in Apple Cider Vinegar?

eggteetheggteeth Posts: 52
edited September 2012 in EggHead Forum
Guy I work with swears that the best brisket he has ever made was done with soaking it in apple cider vinegar for 6-8 hours before rubbing, cooking, etc.  I had his brisket at our FF draft and it was very good.  Anyone have any experience with this?


  • nolaeggheadnolaegghead Posts: 23,957
    Acids like those in vinegar and wine can turn meat into a mushy consistancy.  That said, maybe that's not a bad thing if it came out well.
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  • Nola is right. Marinades should be acid and oil, otherwise you will get pulp. Especially for that kind of time. Brisket on the egg can be a beautiful thing without marinade.


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  • I wonder if this was "soft" cider? Soft apple cider (not alcoholic hard cider) can be much less acidic than apple juice, which is between 3 and 4 on the PH scale as I recall, it is a an unpasteurized version of apple juice. Could be way wrong on this but I do recall picking up soft cider from a local orchard that was very good. 
    Much different than a wine or hard cider marinade.   
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