Does Vinegar Dry Out Beef?????????

xtexan

Meat Mopper

Dec 4, 2006

243

13

Columbus,OH

• Sep 21, 2007

• #1

I have seen a post or two on here that state that vinegar will dry out beef.

Is this true, as there are many brisket mop recipes that call for vinegar????

Thanks

 

flagriller

Master of the Pit

OTBS Member

Jun 22, 2007

1,037

35

Brandon, Florida

• Sep 21, 2007

• #2

I would imagine if you used it straight, not in itself though. What happens is since vinegar is an acid it cooks the meat, this is especially true in marinades, so if you over do it when you actually go to cook the meat it gets dry and tough then because it starts out musshy and somewhat cooked, especially true with fish. Now in mops the amount of vinegar is low compared to the other ingrediants and the viniger will help tenderize while cooking because it soaks in breaks dow fat to render, and heats up and evaporates out.

 

xtexan

Meat Mopper

Thread starter

Dec 4, 2006

243

13

Columbus,OH

• Sep 21, 2007

• #3

Gret to know... Thanks for the info!

Go Buckeyes!

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,994

26

Connecticut

• Sep 21, 2007

• #4

I use vinegar based marinates all the time and they don't seem to be dried out. Guess if you pickle it it would. Salt dries out meat.

 

gypsyseagod

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OTBS Member

May 5, 2007

3,887

15

standing over the pit- kentucky

• Sep 21, 2007

• #5

i use balsamic vinegar for a marinade & it works well on steaks,brisket,pork,etc. never dries mine out.

 

goat

Smoking Fanatic

OTBS Member

Oct 27, 2005

957

11

Uvalde, TX

• Sep 21, 2007

• #6

I agree that vinegar is a tenderizer and should be used accordingly. I once wet some spare ribs with vinegar prior to applying a rub and they turned out mushy to me. I blamed it on the vinegar. Surely it was not something that I did.

 

smokebuzz

Master of the Pit

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★ Lifetime Premier ★

Jul 14, 2006

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82

IOWA!!

• Sep 22, 2007

• #7

OK, been wait'en for tis one, you would be shocked at how many big comp teams rub meat with vinagar, wait 5 minutes and rub with spices and have great success.

Think about it , vinagar will open the pours of meat, more penatration into meat with your faverite rub.

I caught on to this many years ago and ALWAYS rub with vinagar prior to rubbing with spices, and have never had a problem and may be the reson i don,t let the rub set on meat more than 20 min. before putting on the smoker

Also may be suprized at how many commercial rubs have powdered vinager in them.

Just my opinion.

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,994

26

Connecticut

• Sep 22, 2007

• #8

Makes sense to me. Never tred it plain on meat though. Yellow mustard has vinegar in it and lots of folk use that for a pre rub.