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motoeric
02-18-2011, 09:08 PM
Hi,

If you were going to make an injection, as opposed to buying FAB or Butcher Boys, what would go in it?

Do the majority of high end competitors use commercial injections?

Thanks,

Eric

swamprb
02-18-2011, 09:19 PM
Knorr Gravy mix.

Brewer
02-19-2011, 12:13 AM
Onion soup mix & beef broth.

Mike in Corpus
02-19-2011, 12:56 AM
One package of Au jus mixed with 2 cups beef broth, 3 tbsp of bacon drippings, 1 tbsp of worcestershire sauce, 1 tblsp garlic powder, and 1 teasp of garlic powder. Every top ranked team however, uses either FAB, Butchers blend, or Kosmos Q, mixed with some concoction of their own.

Mike in Corpus
02-19-2011, 01:08 AM
Go to; http://www.thebbqcentralshow.com/archives.html scroll down to the BBQ brisket round table. There you will hear top competitors discuss how they cook briskets and what they inject with.

Crash
02-19-2011, 02:15 AM
If I was making my own, I'd add Amesphos.

The Virginian
02-19-2011, 05:05 AM
One alternative is to not inject. Make up for it with superior quality meat (prime, or wagyu) that has more natural beef flavor than most briskets, and tweak the flavor in other ways. A little application of concentrated beef stock post-slicing can help.

Brett

JD McGee
02-19-2011, 09:19 AM
http://www.shoporganic.com/images/uploads/1528_1564_popup.jpg

Scottie
02-19-2011, 09:59 AM
Good call Crash. Damn and I thought I was the only one that knew about this stuff. ;)

Basically phosphates will retain moisture. No flavor, just retention.


If I was making my own, I'd add Amesphos.

Smoke'n Ice
02-19-2011, 04:04 PM
I would add the amosphose (tri-sodium phosphate), salt, msg, I+G and a bit of flavoring to include worchestershire powder, chipolte powder, garlic powder, onion powder, hickory smoke powder or mesquite smoke powder and blend it all with low-salt beef broth. Other things can be added and you can use too much of all of the above but experimentation will assist in the proper portions. Just saying . . . . . . . . . .

motoeric
02-19-2011, 04:06 PM
Thanks everyone!

I appreciate the advice.

Eric

Bigmista
02-19-2011, 05:08 PM
Remember when we used to cook meat?

smokinit
02-19-2011, 05:14 PM
Remember when we used to cook meat?

I with you bud sounds like a chemistry exam to me:confused:

Butcher BBQ
02-19-2011, 06:36 PM
Before I used the obvious, I used phosphate, beef broth, and marinaded with Head Country marinade.

Lakeside Smoker
02-20-2011, 07:01 AM
I make sure I buy MSG FREE beef broth. Then add 2 tablespoons of Accent. :-D