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Brisket in Apple Cider Vinegar?

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eggteeth
eggteeth 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?
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Comments

  • nolaegghead
    nolaegghead Posts: 42,102
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    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    blasphemy............
    Keepin' It Weird in The ATX FBTX
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  • Little Steven
    Little Steven Posts: 28,817
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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.

    Steve 

    Caledon, ON

     

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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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.   
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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