Wasn't sure how to word it or where to post lol.... What I'm wondering is what people use to weigh their meat down when they have it soaking in a brine?? I'm currently soaking a brisket to make pastrami and came at an impasse when I needed to find something to keep it submerged. I decided on using a plastic gallon ziploc bag, but it seems like it will hinder the process where the bag makes contact with the meat. I'm using a big water bath canner to hold everything and my first instinct was to use the rack that holds all the jars.....but then I was worried about what the rack was made out of and if it would react with the brine solution and taint the meat. What does everyone else use?