Vinegar Injection

JP7794 · 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.

JP7794 · 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.

JP7794 · 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
JP7794 Full Fledged Farker Join Date: 04-13-12 Location: KANSAS CITY MISSOURI Downloads: 2 Uploads: 1	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? __________________ "You don't win friends with salad" - Homer Simpson Jim - KCBS CBJ 18.5" WSM - Packer Green Thermapen - Auber PID Temperature Controller - Mini WSM GO PACK GO!

10-18-2012, 02:17 PM	#2
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	I have used Apple cider vinegar as a base for injections in pork (didn't work well), I have not tried other types. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

10-18-2012, 03:08 PM	#3
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	^^^^ 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. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

10-18-2012, 03:15 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	The only thing I inject is strait canolla oil. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

10-18-2012, 05:25 PM	#5
JP7794 Full Fledged Farker Join Date: 04-13-12 Location: KANSAS CITY MISSOURI Downloads: 2 Uploads: 1	hmmm. Wonder if I should change plans and make it a mop or something. Disappointing as the vinegar had a really nice taste. __________________ "You don't win friends with salad" - Homer Simpson Jim - KCBS CBJ 18.5" WSM - Packer Green Thermapen - Auber PID Temperature Controller - Mini WSM GO PACK GO!

10-18-2012, 08:08 PM	#6
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN Downloads: 0 Uploads: 0	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/ Rottiserie. 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! 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 One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	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: Lynnwood, WA Downloads: 0 Uploads: 0	Vinegar is an acid. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-19-2012, 08:41 AM	#9
JP7794 Full Fledged Farker Join Date: 04-13-12 Location: KANSAS CITY MISSOURI Downloads: 2 Uploads: 1	Okay, you talked me out of it. I'll make some kind of mop or dipping sauce. Thanks for all the input. Much appreciated. __________________ "You don't win friends with salad" - Homer Simpson Jim - KCBS CBJ 18.5" WSM - Packer Green Thermapen - Auber PID Temperature Controller - Mini WSM GO PACK GO!

10-19-2012, 10:36 AM	#10
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	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. __________________ Love me some Good Smoke! http://divepigs.blogspot.com/

10-19-2012, 10:54 AM	#11
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	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 Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

10-19-2012, 11:45 AM	#12
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	If you going to inject use apple juice also pineapple juice work good but for beef try beef broth or aujus