Apple Cider Brine For Brisket

Anyone have any experience with this. A brine is a seasoned saltwater mixture that infuses raw meat with additional flavor and moisture. While water is the more common ingredient in a brine you can replace the water with another liquid. To save fuel and for convenience finish your brisket in the oven.

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Bring water to a boil and mix all Brine ingredients in a container large enough to allow meat to be covered in brine.

Apple Cider Brine For Brisket. Dry brining rubbing with kosher salt is the best form of brine for brisket. I had his brisket at our FF draft and it was very good. September 2012 edited September 2012 in EggHead Forum Guy I work with swears that the best brisket he has ever made was done with soaking it in apple cider vinegar for 6-8 hours before rubbing cooking etc.

Pour-over the apple cider and season thoroughly. In a 3-4 quart saucepan combine cider with salt sugar ginger bay leaves cloves peppercorns and allspice. This pulled pork is brined in apple cider making it completely and utterly delicious.

Add the salt and sugar and stir until it dissolves. Vinegars -- particularly apple cider vinegar and balsamic vinegar -- feature in numerous pork recipes and are common ingredients in marinades. Bring to a boil over medium heat.

Make sure sugar and salt are dissolved. Combine the apple cider and water in a large oval Dutch oven. 2 In a bowl combine the apple butter wine vinegar pepper and salt.

Stir the honey and soya sauce together in a small bowl. Add the black peppercorns and bay leaves. The flavor is in every single bite of pork because not only is it brined from the outside it is also INJECTED with the brine.

Remove the brisket from the oven and turn the oven grill down to low heat or place the meat on a lower shelf. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator. This is your chance to play mad scientist and go all in with a giant.

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