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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-17-2013, 03:16 PM   #31
Moose
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Don't have much to add that's already been said, but I would definitely check out Bigabyte's excellent brisket tutorial if you haven't already:

http://www.bbq-brethren.com/forum/sh...isket+Tutorial
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Unread 06-17-2013, 06:12 PM   #32
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Quote:
Originally Posted by JohnHB View Post
One of the purposes of brining is that it reduces overall weight loss. So why wouldn't one not want to preserve the maximum amount of the meat whatever it is!!!!
It only reduces weight loss by a fraction by the time the cook is over, and that is still a mistake in understanding of what is happening.
You are not preserving but replacing, or diluting.

Second, brining is NOT effective on fat, the diffusion cannot take place because the molecules cannot pass and the ions cannot bind.
Fallacy John.

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