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Brisket brine

post #1 of 3
Thread Starter 
Just wondering if anyone has heard of or tried using French's mustard for a brine with Brisket. I had a chef tell me he uses it for 7 days and the tumeric in the mustard breaks down the enzymes in the Brisket. Thoughts?
post #2 of 3
Well , there's a lot of vinegar in yellow mustard to and I would think that would tenderize the meat also. I am not familiar with the chemical properties of turmeric , but who can argue with a chef?
Are you thinking of trying it? I admire anyone who can plan a cook 7 days in advance. I'm more of a "drag it out of the freezer at 9am and hope it's thawed enough to cook for supper tonight " kind of guy.
post #3 of 3
Thread Starter 
Unfortunately I am work for another 2 weeks but I am definitely gonna give this a try I think. I did end up getting to try his Brisket it was probably one of the best I have had. 16 hrs with mesquite. Hopefully mine turns out somewhat as well. That's also good to know about the vinegar thanks for the pointer, I will let you know how it turns out.
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