Buttermilk Brisket Brine

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fmfa0801

Smoke Blower
Original poster
May 8, 2011
87
10
I have been on a buttermilk kick! I have been soaking wings, fish, alligator and turkeys in buttermilk before deep frying them. From what i have read the enzymes breaks down the meat and tenderize it. It also makes the batter stick and taste really good.

Well I got to thinking why not soak a brisket for 24 hrs in a buttermilk brine? I've searched online and haven't found to much info on buttermilk brine and brisket. Well I bought a 10 pounder packer today and it's soaking in it now.


Anyone ever tried this???

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I will post pics before and after

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Say it Ain't So !!!   Buttermilk soaked Brisket. Our Texas BBQ forefathers will be turning over in their graves.

Be interesting to see how this comes out and what flavor the BM imparts   You may have stumbled on something new 

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Gary
 
I know buttermilk is used a lot to take the gaminess out of wild meat.

I think this is a great experiment!

Can't wait to see how it turns out!

Seems to me it may make the brisket even more tender.

Al
 
I'm no brisket expert by any means. I have only smoked about 3-4 briskets. I have tried Franklins brisket recipe. The flavor was great but I can't seem to get them tender (even with butcher paper). So this is why I am trying the buttermilk.

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Question ?  How long are you smoking your Brisket ? and try to find briskets with lots of marbling

Gary
 
Depends on how big the brisket is. Between 8-20 hours.

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I just pulled the brisket out of the buttermilk after about 21-22 hours. The meat is very pliable!!! I can even roll it up lol. So it looks like the buttermilk did it's job with tenderizing it.


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Sorry for the delay. About 4 hrs in the smoker I had a family emergency and had to bail on the brisket. I will be doing this really soon again and will post here with pics and updates.

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Yes it is now.

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