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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 08-30-2013, 07:20 PM   #1
jasonjax
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Spritzing their brisket with pickle juice after all the hub-bub about it from rumors about a certain well known brisket aficionado doing thusly?
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Unread 08-30-2013, 07:40 PM   #2
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Quote:
Originally Posted by jasonjax View Post
Spritzing their brisket with pickle juice after all the hub-bub about it from rumors about a certain well known brisket aficionado doing thusly?
Wasn't it a mustard/pickle juice mix? I used that on some short ribs and other beef cuts. It was nice. Nothing profound. Still messing around with it though.
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Unread 08-30-2013, 08:06 PM   #3
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I haven't tried it on brisket, but I do mix with brine and inject in chicken..
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Unread 08-30-2013, 10:12 PM   #4
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Prob brings in a nice salt component to the meat.
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Unread 08-30-2013, 10:18 PM   #5
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It's just salt and acid. Ask how many comp guys use some form of acid. Citric acid is a big one. Acetic acid being another one. I think most pickles would have both... they do when I make them.
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Unread 08-30-2013, 10:24 PM   #6
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Yep. Didn't use as a spritz but mixed in with mustard for the slather. Then I sprinkled rub on afterwards. Made a great slather to bind the rub. I wouldn't say it was extra spectacular and game changing but was good.
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Unread 08-31-2013, 03:45 PM   #7
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Might try it but am in no hurry.
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