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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: 17,915
    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.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • blasphemy............

  • 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.


    Caledon, ON


  • 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.   
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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