Originally Posted by thunter
Pickle Juice? Really? Sometimes I think these guys just say things to throw people off. If you do put pickle juice on the brisket, I think it would have the same effect as mustard... nothing other than a binding agent for the rub. Now, if you inject with pickle juice, I think the results would be a bit more noticeable... and I for one, don't think I would want to notice that! Just saying.
I could see the right kind of pickle juice adding a very distinct flavor enhancer. I may try that as an experiment myself. I don't see it as much of a binding agent. It's wet, but not viscous like mustard or oil.