-   Q-talk (
-   -   Brisket injection? (

Bigmista 11-27-2004 03:17 PM

Brisket injection?
OK folx,

I am thawing out my first brisket and I need some advice. Should I inject a brisket or just rub it and smoke it? Gonna cook it Monday.


tommykendall 11-27-2004 03:23 PM

Mista - I just rubbed mine last night with Head Country - thanks a million whoever the fark sent it to me.. I usually use the DP marinade in the recipe files. Sometimes rub after the DP, but not always. Never tried injecting

jminion 11-27-2004 03:26 PM

Since it is your first one I would suggest going without an injection as a bench mark for future cooks. You can inject in the future compairing what you like and dislike about different techniques.

Bigmista 11-27-2004 03:38 PM

OK. I'll rub it and wrap it. Anybody know where there is a good article about cooking and separating the flat and the point?

jminion 11-27-2004 04:05 PM

Cook fat side down until the internal reaches about 180 internal, foil add some apple juice and place in a dry cooler. On full brisket I would go higher but you don't have the point to add protection. Place foiled brisket in dry cooler for couple hours.
Add the juice you find in the foil when you make up the sauce to be used, it enhances the overall beef flavor.

Bigmista 11-29-2004 01:58 AM


My brisket is rubbed and is sitting in a cooler right now. I am going to get up and put it on the smoker tomorrow morning before I go to the gym. I'll post some pics tomorrow.


All times are GMT -5. The time now is 11:22 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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.