Steve Gow: Alkaline Water Infused Brisket Experiment

Can injecting your brisket with alkaline water make it juicier? Steve Gow from @smoketrailsbbq explains the theory and tests it out on two briskets using his Oklahoma Joe’s Longhorn Offset Smoker.

[jcsftwre]

You make very good videos and teach us a wide variety of things.

[CoolJay]

That's interesting. Might want to try on the acid side, for another SMART experiment. Marinating chicken breast with pickle juice does great job. I'd inject the nose of the lean part of the brisket to see what it does to the texture and flavor. I find pickle juice on chicken breast to be far superior to marinating with diluted vinegar. It could be because of different ph levels, also could be because of the salinity of the pickle juice. Perhaps an apple cider vinegar solution adjusted to a similar acidity as pickle juice, containing some salt would work as well.

[tooexsy]

Awesome vid Steve!

As for always wrapping in foil boat now—would you even do this on an overnight pellet cook?

[nwcubsfan]

I think it was pot roast-y because, well, you made pot roast. MEAT PUMP!

[Idnalro]

Did you test the pH with your meter in the alkaline water?

[johnpaton]

Hydrophilic was not a word I thought I'd see in my BBQ feed today..
9.5 pH..??! 7.3 pH..
Wonder what Gochujang would do as a binder..