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Re: Brine A Brisket a good idea? if so any recipe tips


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Posted by PigBoy on April 19, 2012 at 10:42:42:

In Reply to: Brine A Brisket a good idea? if so any recipe tips posted by GeeGs on April 12, 2012 at 09:29:33:

Not quite sure if this is a marinade or a brine. Used to be soaking your brisket a couple days in a Dr. Pepper concoction was pretty popular. Of course, with a prohibition on pre-seasoning meat and inspection rules, this couldn't be done for competition. Here's a version:

http://www.ichef.com/recipe.cfm/recipe/Dr%20%20Pepper%20Beef%20Brisket/task/display/itemid/364543/recipeid/117538

Given that there's the acidity of the Dr. Pepper, its more a marinade. Given the substantial salt in the recipe, I'd think of it as a brine. I lean towards brine. Doesn't use a curing agent like pink salt, so you don't get a pink color like corned beef. Haven't done one in several years. Came out good, best results came when substituting Vernor's Ginger Ale for the Dr. Pepper. Kind of a Motor City twist to it. Hope this helps

Joe Y
Monroe, MI


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