Brisket - Injection
 

Curious to know how may folks inject vs those who don't?

I've started trying it out with a combo of beef base, butcher's and liquid smoke and a few times it "stained" the meat...which I assume would be bad in competition.

I don't inject, but then I don't compete. You talking about comp brisket or backyard brisket? Many inject at home too, I've just not tried it.

Stain probably from the liquid smoke. Why use liquid smoke to start with.:confused:
You will be smoking it as it's cooked.

I inject as a rule weather it is a contest or for the family. It just makes a better brisket/shoulder/butt (to me). If you are going to enter in a contest, I'd definitely avoid anything that stains.

You took the words right out of my mouth or should I say away from my fingertips? The last time I used liquid smoke was many years ago when I was still grillin on a gas grill.

After my first brisket injection I have never done one without. I use Kosmos a bit diluted. There are many theories on the staining, some say if you inject with the grain you avoid the staining, some say against. I personally inject with the grain and have not noticed staining.

Good luck.

I'm gonna try and inject a brisket for the first time this weekend, we'll see how it turns out.

I really don't care for liquid smoke on my meats. It tastes kind of bitter to me. I did put just a tad in some frozen lima beans this week along with a beef boulion cube. Now that was tasty :thumb:

liquid smoke?:tsk:

try to inject in line with the grain, should have less staining issues

I inject sometimes, not at others. When I do, I use Kosmo's.

I LOVE Butchers. However, I've tried it with beef stock, without, up, down sideways,
and I still only like it mixed per directions, with water, and let set-up overnight...

Inject in small amounts over many injection areas...

good question...more interested from competition point of view.

cooking on a traeger which i find needs a little extra...matter of taste, but if cause of staining will stop using it.

appreciate the responses, thanks.

first heard of enhancing pellet smokers with liquid smoke from Bill Anderson.

Inject a Brisket 8(-
 

Dworl,There are a lot of folks here that frown on injecting a Briskey,and especially with (YUK) liquid Sm..., Sm...., gag ; I can't even say the ls thing:crazy:
Here's the thing:idea:,coat your Brisket with S/CBP liberally. put it on a 225*F cooker and forget about it for 1.5hrs. X the weight of the Brisket.
Don't open it,don't look at it and by all means leave it the heck alone:clap2:
at the end of the wait, you'll have the best tasting Meat you have had in a long time.:thumb:You won't have any leftovers,but just in case you do:confused:,
make chili,or stew or something you come up with:becky:.
Brisket is easy if you just leave it alone;that's why we all have more than 1 cooker:doh:,more room for more stuff:mod:.
stay busy and when you smoke,remember,