I just got a pH meter and started another iteration of this recipe. I checked the pH of the brine and noticed it was close to 4.1 (Because of liquid smoke). This seems awfully low considering protein begins to denature at 4.8pH.
The first time I tried this recipe I got some pretty stellar results. That being said I didn't inject so acid probably didn't go too far into the meat, although I did notice some dryness around the edges. Second time, same recipe and my brisket was as dry as a bone.
It seems to be working pretty well for others out there but from what I know anything above or below 5.3pH increases the water holding capacity of meat. Up until you either get to pH 9 or 4.8. At 4.8pH the protein's begin to re-orient themselves and temporarily increase the water holding capacity, but at some point the proteins denature too far and simply collapse releasing water and reducing the amount in can potentially hold.
My pH meter probably sucks but I find it hard to believe its that far off. Any kindred food geeks got an opinion?
