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View Full Version : Injecting Brisket with Fat


Chipper
05-16-2011, 04:00 PM
Has anyone tried rendering fat or using bacon or some other fat to inject into briskets? We have been discussing it and it seems like a fine idea. Which is why it probably isn't.

Arlin_MacRae
05-16-2011, 04:00 PM
I've had the thought for a long time but I've never done it.
Watching with interest here...

msavard
05-16-2011, 04:10 PM
Seems injecting pork fat into a beef product is asking trouble.

Also I wonder about the viscosity of the rendered fat having issues working evenly through the meat and potentially creating pockets within certain sections.

Just my .02. Certainly worth a try to check out how it affects the flavor profile.

Slamdunkpro
05-16-2011, 04:59 PM
Larding is a classic technique for things like beef tenderloin and mutton legs. I suspect that most of it would render out on a long cook.

RangerJ
05-16-2011, 05:36 PM
One word..why?

jrbBBQ
05-16-2011, 05:41 PM
I've been thinking about this at well. One of the factors would be having good rendered beef fat and keeping it at a hot enough temp to pass through an injector easily which also means that the internal meat temp would have to either be higher or about the same as the liquid. So if i were going to do it, I would do it in the middle of the cooking process @ about 120 degrees or so. I don't really know if it'd work, and I haven't got motivated to try it yet, but that's whats rattling around in my head?

Slamdunkpro
05-16-2011, 05:57 PM
I've been thinking about this at well. One of the factors would be having good rendered beef fat and keeping it at a hot enough temp to pass through an injector easily which also means that the internal meat temp would have to either be higher or about the same as the liquid. So if i were going to do it, I would do it in the middle of the cooking process @ about 120 degrees or so. I don't really know if it'd work, and I haven't got motivated to try it yet, but that's whats rattling around in my head?

If you were going to do it hot you'd need beef tallow which melts around 114 degrees F. You'd need an all stainless injector with hi temp seals.

NorthwestBBQ
05-16-2011, 08:43 PM
Plenty of fat in them already. What I like to do is inject FLAVOR into them.

goodbuddiesbbq
05-17-2011, 08:43 AM
Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.

Most teams can cook.
Most rubs are good.
Most sauces taste good.

What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.

Never stop trying and report all of your results to me only:becky:.

Sawdustguy
05-17-2011, 09:33 AM
Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.

Most teams can cook.
Most rubs are good.
Most sauces taste good.

What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.

Never stop trying and report all of your results to me only:becky:.

From my observations all the rubs, injections and sauces are similar. I think the entry with perfectly cooked and presented meat usually wins. I think gimics can only hurt you.

Bourbon Barrel BBQ
05-17-2011, 11:22 AM
Why not just buy a well marbled brisket to begin with?

Bourbon Barrel BBQ
05-17-2011, 11:24 AM
Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.

Most teams can cook.
Most rubs are good.
Most sauces taste good.

What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.

Never stop trying and report all of your results to me only:becky:.

I think you would be shocked at how simple some of the winning recipes are.

Jacked UP BBQ
05-17-2011, 11:55 AM
Injecting with fat is great! Adds flavor and moisture, just dont overdue it because it will get greasy.

Brewmaster
05-17-2011, 12:01 PM
Like this?

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1574.jpg

http://i74.photobucket.com/albums/i266/ngrodeon/IMG_1579.jpg

Dan - 3eyzbbq
05-17-2011, 12:30 PM
Now Brewmaster, I've got excited over a piece of meat before, but thats a little much don't ya think? Sorry, had to say it......

roksmith
05-17-2011, 12:39 PM
Now Brewmaster, I've got excited over a piece of meat before, but thats a little much don't ya think? Sorry, had to say it......

:icon_shy

Brewmaster
05-17-2011, 12:55 PM
Now Brewmaster, I've got excited over a piece of meat before, but thats a little much don't ya think? Sorry, had to say it......

Jealous??

That is my special sauce.

shares
05-18-2011, 01:42 AM
I had the same idea a few years back, tried duck fat and found it mostly a waste of time. Starting with good quality and knowing when it's done worked much better - for me.

bbq ron
05-18-2011, 07:17 AM
i injected a whole lot of bacon fat into a pork but thinking everybody likes bacon right. well it just cooked out with no flavor of bacon left in it.
won't be doing that again :doh::doh:

roksmith
05-18-2011, 07:40 AM
I think the idea definitely has merit. For folks that don't want to spend the money on Wagyu or Primes, but want the fat.. or folks that only have access to crappy Walmart selects.
If you start with beef fat and add your seasonings and such while hot and inject just before it cools to solid....and can get it injected in strands instead of big pools..
I have somewhat decent access to primes, so I don't worry about the fat content, but in a pinch, I'd give 'er a shot.

Q-Dat
05-18-2011, 11:10 AM
I've been thinking about this at well. One of the factors would be having good rendered beef fat and keeping it at a hot enough temp to pass through an injector easily which also means that the internal meat temp would have to either be higher or about the same as the liquid. So if i were going to do it, I would do it in the middle of the cooking process @ about 120 degrees or so. I don't really know if it'd work, and I haven't got motivated to try it yet, but that's whats rattling around in my head?



I actually sometimes use butter in my chicken and turkey injections. You can use an emulsifier to keep it from separating from the water in the injection mixture.

A few capsules of Lecithin which you can find at most drug stores will do the trick.

When cooking wing sauce the butter wants to separate from the hot sauce. I just break open a few and mix them in. After a few seconds of stirring the layer of fat floating on top disappears into the sauce and stays there.

Should be able to make an injection this way too.

jrbBBQ
05-18-2011, 06:59 PM
Like someone said earlier, I just inject for flavor. This was just a theory if I wanted to use cheaper briskets. Right now I use choice, but I check them out pretty good if i'm using them for comps and IF I cook them just right, they turn out pretty juicy. So far I'm just nailing them on practice cooks (although last week I got 12th out of 43 with a brisket I wouldn't eat?). Later in the year I'll probably end up buying 1 prime or above instead of two choice briskets. I'm pretty sure that'll solve the fat problem.:wink:

Chipper
05-19-2011, 06:20 AM
After all the comments I think I will experiment the with it the next time I do one at home.

Tendrils of Smoke
10-11-2013, 10:10 AM
I used a mixture of rendered bacon fat, beef stock and rub as an injection into the flat only, at a competition a few weeks ago. Took 1st place, so it couldn't have been that bad.

fnbish
10-11-2013, 03:23 PM
Now Brewmaster, I've got excited over a piece of meat before, but thats a little much don't ya think? Sorry, had to say it......

Getting real adult in here.............:becky:

Blownmope
10-11-2013, 04:27 PM
I had the same idea a few years back, tried duck fat and found it mostly a waste of time. Starting with good quality and knowing when it's done worked much better - for me.

Yup!!!!!!!

ckelly
10-11-2013, 04:33 PM
This idea has ran through my head a few times now.
Guess I'll have to try it out this winter on my co-workers.

Poor bastards, they won't know what hit 'em ...

K-Train
10-11-2013, 08:00 PM
Now Brewmaster, I've got excited over a piece of meat before, but thats a little much don't ya think? Sorry, had to say it......

Gross, funny, but gross

Smokin Mike
10-11-2013, 08:10 PM
Like someone said earlier, I just inject for flavor. This was just a theory if I wanted to use cheaper briskets. Right now I use choice, but I check them out pretty good if i'm using them for comps and IF I cook them just right, they turn out pretty juicy. So far I'm just nailing them on practice cooks (although last week I got 12th out of 43 with a brisket I wouldn't eat?). Later in the year I'll probably end up buying 1 prime or above instead of two choice briskets. I'm pretty sure that'll solve the fat problem.:wink:

I took advice from a brethren (Jeff, don't remember his brethren handle), just cook 1 prime brisket, over 2 other briskets. I found out, I will take very good care of the 1 brisket. I done very well because of that advice. I wont change now with my first place brisket I got when I started doing that.