I appreciate the discussion, brethren. I have used this process before without the baking soda and had good results too. I think the high heat, drying the surface well, oil, molasses and the way the surface of the brisket is oriented to prevent the juices from pooling are the most important parts of the process. And if you can adjust the PH of the meat's surface, that helps too. I haven't experiemented with varying amounts of the baking soda, so that's something that needs to be done.
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Last edited by Boshizzle; 06-10-2012 at 10:19 AM..