"Mastering Barbecue" book ??

[D.B.Cooper]

I picked up the book "Mastering Barbecue" by Michael H. Stines and noticed his first recipe for brisket and ribs states to "Soak the (ribs or brisket) in 1 gallon of water mixed with 1 cup of white vinegar for 20 minutes. Rinse with cold water and pat dry."

Does anybody know the reasoning behind this? I can't figure it out why he says to do that.

 

[ApronGuy]

Hmmm. I could understand wanting to brine ribs. Hell, that's not even a true brine. There's no salt.

But the brisket ... I don't think so. Personally, I wouldn't want to foul up a nice lovely brisket with a mess of vinegar. Sounds nasty.

 

[BBQchef33]

not sure, but it may be equilivant to the vinegar bath. On briskets, butts and ribs, i rub with a straight(seasoned rice) vinegar and let it sit for about 5 minutes prior to putting on my dry rubs. i add a little more just to moisten if needed and then do the dry rub. I use a roasted garlic rice vinegar.

it may also use the same therory as the mustard slather. (Im not a fan of that one).

I was taught/told that it helps to open the pores in the meat to alllow the run to get in better.

does it work? I dont know, but its how i learned and have stuck with it.

 

[Dustaway]

not sure if the 20 min would be long enough for the brisket but the theory would be the acid level in the vinegar would help break down the tissue in the brisket so the when you season the brisket it would be able to work it's way down into the connective tissue??

thats my guess??

 

[D.B.Cooper]

Nice thoughts. The vinegar is so diluted it wouldn’t have a tenderizing affect for such a short period of time. He also states to rinse and pat dry so it can’t be for the rub.

My first thought was that he was doing some sort of “cleaning” solution. But he doesn’t use the technique for the rest of his recipes.

 

[BBQchef33]

i definatly agree it cant be for dtenderizing in sucha short burst. But IF it does open the pores in the meat, then even patting dry, it would still be doing the job.

like i said.. i have NO proof, evidence, or sworn testamony that it really works. its just one of those things we do cause we can.

 

[bbqbull]

This is a new idea for me. Never heard of it before.

Wheres Alton Brown? He might be able to us as well.

 

[Arlin_MacRae]

What, nobody douches their briskets??

Oops - wrong forum... ANYWAY - I haven't heard that one, either. Maybe I'll try a side-by-side the next time I cook two at once.

 

[motley que]

kinda makes sense. i make a version of bulgoki that uses rice vinegar in the marinade and the meat is always super tender and moist...but i am marinading not just applying

 

[boatnut]

Arlin,
I routinely use Massengil on mine before putting rub on