I have been wet aging a brisket for a couple of weeks in a vac pak. I want to inject it with some CT or Scott's and put a rub and then CT on the outside. I have never used CT as a marinade or injection before.
Normally, I would rub and wrap in saran wrap overnight. Since I already used a big bag to wet age I was thinking to stick it back in the bag and re-vac it. If I do so will overnight or 2 days be too much? I know the foodsaver marinator says 20 minutes and it is done. Will I kill it if I marinate it too long in a vac bag?
Also anyone see any flavor issues with Scotts injected and CT on the outside with a basic BBQ rub? Thanks!
Jeff
JF, you may have all the flavor you want with the wet aging you did.
It has been posted that using a "smoked flavored BBQ sauce" on smoke meat doesn't work that well.
I know this is different, but you may have too many things going on at the same time.
I assumed you rubbed the brisket with a rub and vac sealed it.
Why not just add more rub and smoke that bad boy!
A lot of people here smoke brisket with a simple salt/pepper/small amount of seasoning,
as they don't want to take away from the taste of the meat.
But just remember, you can't hurt it, it's dead!
I haven't done anything to it yet, it is still wet aging naked. I was going to remove it and rub it and maybe inject it then put it back in the bag. I guess to be clear, I was wondering if after applying the rub anyone thinks there will be a significant difference bewtween overnighting it in saran wrap vs. vac sealing it.
I don't think that there will be a significant difference, but I guess it depends on the amount of vacuum you maintain before the seal.
I would probably just use the plastic wrap.