another brisket question??

[westexasmoker]

While I don't always do my brisket this way, it seems to have become my preferred method and was wondering if anyone else does a marinade?  I usually make my own but I've come accross 'Claudes brisket marinade' at the store and it has a very nice flavor to it after rubbed and smoked, but here's my question I like to let my brisket soak for at least 3-4 weeks before cooking, and when I tell people this I get a funny look and the statement "does'ent the meat go bad" is what I'm always asked, my response is I haven't gotten sick yet, so is this a "bad" idea or does anybody else do this, and I'm not as crazy as they think  :o I am??

Thanks

C

[Habanero Smoker]

I would be concern of what is in the marinade. If the marinade has a lot of enzymes or high acid base the meat may be a little "mushy". As long as you have expelled most of the air, I have wet aged beef longer then 3 weeks, but again I wet age the beef in a vacuum.

[iceman]

I wet age beef all the time for two weeks or longer in a vacum sealed bag like Habs. I don't use any marinade though. I would tend to agree with Hab on the getting mushy part. I also use the fridge that is turned down to 36F (the same one I thaw seafood and poultry in). I'd say if your meat stays firm then keep on doing what you've done in the past.

[westexasmoker]

I've never (knock on wood) had one get mushy on me, is that a reaction from air hitting it.  I use a large ziplock and get as much air out as possible and then keep it submerged I guess kinda like brineing it.  I have a vac sealer, do you add anything to it or just suck the air out and go??

Thanks

C

[iceman]

I've never (knock on wood) had one get mushy on me, is that a reaction from air hitting it.  I use a large ziplock and get as much air out as possible and then keep it submerged I guess kinda like brineing it.  I have a vac sealer, do you add anything to it or just suck the air out and go??

Thanks

C

I don't add anything to the meat at all. Just evacuate the air and toss back in the fridge. Some of the gryvac ones I just leave as is and keep a week or two in the fridge and go from there.

[Habanero Smoker]

The type of marinades that could make the meat mushy are those high in acids such as vinegar, apple juice, citrus juices etc; and/or from foods that are heavy in certain enzymes like ginger, pineapple, papaya or it commercial equivalent "Adolf's" Meat Tenderizer.

If you been using a marinade that is heavy in either acids or enzymes, and it's been working I would continue to use it the way you have.