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Old 10-18-2012, 03:04 PM   #1
Porcine Perfection
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Question 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?
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Old 10-18-2012, 03:17 PM   #2
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I have used Apple cider vinegar as a base for injections in pork (didn't work well), I have not tried other types.
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Old 10-18-2012, 04:08 PM   #3
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^^^^ 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.
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Old 10-18-2012, 04:15 PM   #4
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The only thing I inject is strait canolla oil.
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Old 10-18-2012, 06:25 PM   #5
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hmmm. Wonder if I should change plans and make it a mop or something. Disappointing as the vinegar had a really nice taste.
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Old 10-18-2012, 09:08 PM   #6
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Yeah, I think vinegar starts to "digest" the meat. Use at the end as a part of a sauce, or use for something else.
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Old 10-18-2012, 09:18 PM   #7
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I don't think I would use any type of vinegar in a brisket.
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Old 10-18-2012, 09:23 PM   #8
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Vinegar is an acid.
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Old 10-19-2012, 09:41 AM   #9
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Okay, you talked me out of it. I'll make some kind of mop or dipping sauce.

Thanks for all the input. Much appreciated.
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Old 10-19-2012, 11:36 AM   #10
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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.
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Old 10-19-2012, 11:54 AM   #11
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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.
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Old 10-19-2012, 12:45 PM   #12
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If you going to inject use apple juice also pineapple juice work good but for beef try beef broth or aujus
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