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Non-Cattle Specific Topics
Recipes & Cooking
Sorry Jo
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<blockquote data-quote="Jogeephus" data-source="post: 781046" data-attributes="member: 4362"><p>Yes and no. Its about like sharpening a knife. You don't have to put it on leather to get it sharp but it doesn't hurt it either. Chemically, the brine will modify the molecular structure of the meat allowing it to hold more moisture so when the brisket rests more moisture is able to be drawn back into the meat. Personally, I'm a big briner cause if I'm going to spend 12-16 hours babysitting a smoker I want the cards stacked in my favor. In blind taste tests I've done with people, most of the time they can tell the difference in the juiciness and the flavor but sometimes I'll get some cuts of meat that even my X-wife couldn't screw up.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 781046, member: 4362"] Yes and no. Its about like sharpening a knife. You don't have to put it on leather to get it sharp but it doesn't hurt it either. Chemically, the brine will modify the molecular structure of the meat allowing it to hold more moisture so when the brisket rests more moisture is able to be drawn back into the meat. Personally, I'm a big briner cause if I'm going to spend 12-16 hours babysitting a smoker I want the cards stacked in my favor. In blind taste tests I've done with people, most of the time they can tell the difference in the juiciness and the flavor but sometimes I'll get some cuts of meat that even my X-wife couldn't screw up. [/QUOTE]
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