Vacuum packing briskets with rub for a few days??

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

donr

Smoking Fanatic
Original poster
Sep 3, 2011
393
29
Akron, Ohio
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
 
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.
 
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.
 
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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky