In article >,
"Ed Pawlowski" > wrote:

> "Steve Pope" > wrote in message
> >
> > Brining is used to help tenderize a tough, but flavorful
> > piece of meat. It's not a flavoring technique, at least
> > in its basic form.
>
> I've never heard that. It does add moisture through osmosis and adding
> moisture may make what would otherwise have been a dried out chicken breast
> or pork chop seem more tender. I've brined many a corned beef and until
> properly cooked like any other brisket, it is still tough.

Then you are not cooking it long and slow enough...
I've never _eaten_ a tough brisket around here!
--
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