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Vacuum packing briskets with rub for a few days??

post #1 of 7
Thread Starter 

I am going to go to a low salt version of my rub.  I know that should slow down the flavors getting sucked into the meat.  I was wondering if vacuum packing the meat with the rub for a few days would help this.  Has anyone tried this?

 

Thanks,

Ron

 

post #2 of 7

I know that I have vac sealed many a Pork butt with rub for a few days and really like the results better than just overnite rubs.

post #3 of 7

It will definitely pull the flavors inside.

post #4 of 7

Sounds like a great effort for a low sodium meal.  You've got nothing to lose but bragging rights and I don't think they would be challenged.  It will produce a tasty brisket.  Go for it.

post #5 of 7

It should work real well.  Several years ago my company did some design work with Tilia, the parent of Foodsaver and found that if you vacuum seal with a rub it pulled the flavors deeper into the meat that just a plastic wrap.

 

Good luck,

 

Curt.

post #6 of 7

Yup... works great. Our local store used to vacuum tumble meats with rubs and marinades before putting them on the shelf. They had a big plastic barrel looking thing that they could load with meat, put in seasoning or marinades, then pull a vacuum and let it tumble for an hour or two.

post #7 of 7
Thread Starter 

Thanks folks.  I knew you wouldn't let me down.

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