Vac Pak or Saran Wrap for CT Brisket b4 smoke?

[JF7FSU]

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

[classicrockgriller]

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!

[JF7FSU]

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.   

[FLBentRider]

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.