Vacuum packing briskets with rub for a few days??

Discussion in 'Beef' started by donr, Dec 5, 2011.

  1. donr

    donr Smoking Fanatic

    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?


  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    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.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It will definitely pull the flavors inside.
  4. 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.
  5. big andy a

    big andy a Smoking Fanatic

    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,

  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.
  7. donr

    donr Smoking Fanatic

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

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