Brisket Mop

[The Big Pig]

You guys are hard on the poor celery seed. I like them and think they pair well with beef.

[Finney]

You guys are hard on the poor celery seed. I like them and think they pair well with beef.

The first time I made "Rick's Sinful Marinade" (using his recipe) celery seed was all I tasted.

That's why I cut it WAY back in my version.

[bknox]

2 mops both using beer. I love it. MAy have to try them both. Beef brisket is high on my list before the temp drops to low to keep heat in the smoker. Not keen on making Brrrrrrrrisket in freezing weather.

[bknox]

Do have a question. Is MSG necessary? Can I substitute just salt or does it make that big of a difference.

[Finney]

Just leave the MSG out if you want to.

Taste it, and if it doesn't taste salty enough, use half the amount of salt that is called out for MSG. But there's already plenty of sodium in the recipe.

[bknox]

I will do that. I have enough trouble with salt and did not want to have to buy the MSG to be honest. But I will do that, just leave it out and adjust accordingly. I have a low sodium salt I have been meaning to try out anyway. I know, low sodium salt, what's the point? It my wife and Dr ganging up on me. I bought it but have yet to use it. We will see.

[Kit R]

General question on beef brisket mops and injections. In my mind, I see two possible ways to go with the mop/injection flavor. One would be to make the brisket taste "beefier"; in other words, the additive would give the meat that intangible (maybe umami?) flavor boost. The other way to go is add other, complimentary flavors a la what we do with the rub. Incidentally, the latter is what I think of when I look at the ingredients on most commercially produced marinades, including those specifically identifed as "brisket" marinades. Appreciate hearing folks' thoughts on this.