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Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
Driving to work the other day I was thinking that I might try rubbing my brisket down with vinegar prior to seasoning. I don't know why I thought of this, as I've never known anyone to do it. However, I like the way vinegar works on foods, so I thought I'd look it up. Not surprisingly, I immediately found a Texas brisket recipe that called for doing this very thing. That settled it.[p]Has anyone ever done this? [p]Mike
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  • Kelly Keefe
    Kelly Keefe Posts: 471
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    Lawn Ranger,
    Not on brisket, but I do mop chicken with vinegar, a little salt & pepper and some crushed red pepper flakes. The wife & I love it.[p]Kelly
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  • davidm
    davidm Posts: 64
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    Lawn Ranger,[p]I've never heard of rubbing with vinegar, but of course there's a great deal of information here about rubbing with mustard, in which vinegar is a major player. I've heard some dispute about long periods in acid being not that wonderful for texture, but I doubt you could do much harm to a brisket.[p]Let us know![p]
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    davidm,
    I will....I've got a feeling about this.
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  • WilliamH
    WilliamH Posts: 57
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    Sometimes I lay sliced pickles (the sweet bread and butter? kind) on top of a Boston Butt before a cook. They turn black and I mix it in with the pulled pork. I'm not sure if it helps, but it is good.
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  • Freak
    Freak Posts: 79
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    Lawn Ranger,[p]I have not used vinegar, but I have been experimenting with vinegar powder in my rub recipes lately. Still working-out the kinks on a new rib recipe, but I like the results. I prefer the balsamic and red-wine powders so far.[p]-Tom
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