The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Brisket Experiment (http://www.bbq-brethren.com/forum/showthread.php?t=112292)

landarc 07-27-2011 11:53 AM

Brisket Experiment
 
Well, it had to happen, I decided to try injecting a brisket. And since I was going there, I went with a 15 pound choice grade packer brisket that was trimmed of most of the fat and injected with a test injection. Now, most folks will use a beef broth or commercial injection formula that either is designed to make a brisket taste more beefy (not sure why this is necessary) or to literally change the nature of the brisket. This second option I totally understand. If I was going to compete, I would use something like Butcher's Injection (which I have two bags of) for it's proven flavor and texture improvements. But, I am going for an augmentation of flavor my way, so I made my own.


In doing this, I was really trying to augment the savory profiles of the beef without really changing the flavor of the meat. I went with some proven elements for my taste palette. Onions, carrots, garlic, dried shiitake mushrooms, Bragg's Amino Acids and Red Boat fish sauce. I am hoping to get a blend of the aromatics and umami elements with the addition of some sodium as well.


Bob's Test Injection
1 small onion
4 small carrots
2 cloves garlic
3 shiitake mushrooms, dried
1/4 cup Bragg's Aminos
1/4 cup plus 2 tablespoons Red Boat Fish Sauce
6 cups water


I brought the water to a boil, reduced to a simmer and added everything but 2 tablespoons of fish sauce. After 10 minutes and back to a simmer, I cut the heat and let it steep until cool. This was bottled and allowed to sit for 2 days. Upon opening, gave it the sniff and taste test. It smelled great, no fish smell, no funkiness, just a nice aromatic blend, I would liken to a vegetable version of demi-glace. It was a little intense and salty in terms of taste. But, no matter, I used two cups to inject the brisket until it started rejecting the liquid. Into the fridge for now.

deguerre 07-27-2011 11:56 AM

Oooooooo...that sounds good. Nice to see another non-traditional brisket injection. Awaiting the results.

gtr 07-27-2011 11:59 AM

ya start smoking, then yer injecting....

Sound very interesting - looking forward to the rest! :hungry:

I gotta pick me up some of that Bragg's.

Matt_A 07-27-2011 12:04 PM

Sounds like it could be a contender in this weeks Brisket Throwdown.

monty3777 07-27-2011 12:09 PM

I'm getting awful bored with competition brisket. This should be fun to try!

Saiko 07-27-2011 12:11 PM

Fish sauce and smoked brisket, now there's a first! Looking forward to the results. I just came back from RD and am going to fire up a brisky on Sunday myself.

landarc 07-27-2011 12:18 PM

Well, I had hoped to have it on sooner, but, work is causing delays :mad:, I am thinking it goes on at 3ish, which means I pull at 8 or 9, rest to 11, looks like a late night snack tonight. I do have onions and pickles ready to go though :-D

HawgNationBBQ 07-27-2011 12:20 PM

Is it done yet?

5-0 BBQ 07-27-2011 12:20 PM

Sounds good. Let see some pics.

Groundhog66 07-27-2011 12:25 PM

That injection sounds great Bob, I look forward to hearing your feedback.

colonel00 07-27-2011 12:27 PM

Very interested and subscribed. Looking forward to the results.

landarc 07-27-2011 12:32 PM

Quote:

Originally Posted by HawgNationBBQ (Post 1726354)
Is it done yet?

Not yet, now sit down back there and quit messing with your little brother...don't make me come back there!
Quote:

Originally Posted by 5-0 BBQ (Post 1726356)
Sounds good. Let see some pics.

My neighbors are gonna wonder 'what is that danged fool doing with that flash at midnight now'
Quote:

Originally Posted by Groundhog66 (Post 1726364)
That injection sounds great Bob, I look forward to hearing your feedback.

If it is even halfway good, I am coming out there and making you appreciate a few slices!

dealm9 07-27-2011 12:46 PM

that sounds very interesting. cannot wait to see the results. just curious, why the liquid amino acids?

bigabyte 07-27-2011 01:03 PM

Looking forward to it!:cool:

Ron_L 07-27-2011 01:19 PM

Was it hard to get the onions through the injector?


All times are GMT -5. The time now is 10:22 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.