u/Devin710

Ive got a 17 pound brisket I did 24 hours in a red wine, touch of red wine vinegar and apple cider marinade also injected the marinade. I pulled after 24 hours and patted dry then put my rub on there with honey and djon mustard for a binder and going to dry brine for the next 48 hours. Is this overkill and did I ruin it by injecting marinade that has vinegar? First time doing a brisket and on edge seeing as it's for mother's day and I'll have a crowd to feed