Vinegar Injection

Porcine Perfection · 10-18-2012, 02:04 PM

Hey everyone,

We went to a speciality store and got some great tasting espresso vinegar. It has strong flavors but is not all that bitter. I would like to use it as part of an injection mix but am not sure how much to use or how long I should inject before I put the small flat brisket on the smoker. Has anyone tried something like this before?

SirPorkaLot · 10-18-2012, 02:17 PM

I have used Apple cider vinegar as a base for injections in pork (didn't work well), I have not tried other types.

smokeyw · 10-18-2012, 03:08 PM

^^^^ I agree. I have also tried apple cider vinegar as a base for an injection and it was terrible, and I like vinegar based sauces on pork.

Bludawg · 10-18-2012, 03:15 PM

The only thing I inject is strait canolla oil.

Porcine Perfection · 10-18-2012, 05:25 PM

hmmm. Wonder if I should change plans and make it a mop or something. Disappointing as the vinegar had a really nice taste.

fweck · 10-18-2012, 08:08 PM

Yeah, I think vinegar starts to "digest" the meat. Use at the end as a part of a sauce, or use for something else.

JS-TX · 10-18-2012, 08:18 PM

I don't think I would use any type of vinegar in a brisket.

NorthwestBBQ · 10-18-2012, 08:23 PM

Vinegar is an acid.

Porcine Perfection · 10-19-2012, 08:41 AM

Okay, you talked me out of it. I'll make some kind of mop or dipping sauce.

Thanks for all the input. Much appreciated.

GMDGeek · 10-19-2012, 10:36 AM

For Pork I use an Apple Juice base or other fruit, but usually Apple with a little vinegar added. Never tried Vinegar as the primary ingredient though; don't think I'd like it much.

MS2SB · 10-19-2012, 10:54 AM

You might try mixing that espresso vinegar with the de-fatted brisket drippings to create a light finishing sauce. The acidity plus what I assume would be a kind-of robustness from the espresso could make a very good compliment to the fatty beef.

jestridge · 10-19-2012, 11:45 AM

If you going to inject use apple juice also pineapple juice work good but for beef try beef broth or aujus

10-18-2012, 02:04 PM	#1
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	Vinegar Injection Hey everyone, We went to a speciality store and got some great tasting espresso vinegar. It has strong flavors but is not all that bitter. I would like to use it as part of an injection mix but am not sure how much to use or how long I should inject before I put the small flat brisket on the smoker. Has anyone tried something like this before? __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

10-18-2012, 02:17 PM	#2
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	I have used Apple cider vinegar as a base for injections in pork (didn't work well), I have not tried other types. __________________ John

10-18-2012, 03:08 PM	#3
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	^^^^ I agree. I have also tried apple cider vinegar as a base for an injection and it was terrible, and I like vinegar based sauces on pork. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

10-18-2012, 03:15 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	The only thing I inject is strait canolla oil. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-18-2012, 05:25 PM	#5
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	hmmm. Wonder if I should change plans and make it a mop or something. Disappointing as the vinegar had a really nice taste. __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

10-18-2012, 08:08 PM	#6
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN	Yeah, I think vinegar starts to "digest" the meat. Use at the end as a part of a sauce, or use for something else. __________________ Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns

10-18-2012, 08:18 PM	#7
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	I don't think I would use any type of vinegar in a brisket.

10-18-2012, 08:23 PM	#8
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Vinegar is an acid.

10-19-2012, 08:41 AM	#9
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	Okay, you talked me out of it. I'll make some kind of mop or dipping sauce. Thanks for all the input. Much appreciated. __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

10-19-2012, 10:36 AM	#10
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	For Pork I use an Apple Juice base or other fruit, but usually Apple with a little vinegar added. Never tried Vinegar as the primary ingredient though; don't think I'd like it much. __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

10-19-2012, 10:54 AM	#11
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	You might try mixing that espresso vinegar with the de-fatted brisket drippings to create a light finishing sauce. The acidity plus what I assume would be a kind-of robustness from the espresso could make a very good compliment to the fatty beef. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

10-19-2012, 11:45 AM	#12
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	If you going to inject use apple juice also pineapple juice work good but for beef try beef broth or aujus