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Unread 04-09-2010, 03:27 PM   #5
Bartstop
On the road to being a farker
 
Join Date: 03-19-10
Location: Kansas
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I quit using my injector a long time ago. It always seemed like 90% of what I injected just leaked out during the cook. I have found that my briskets turn out best if I soak it in a water/salt/vinegar solution overnight or longer. The salt soaks in and brings out the flavor of the meat while the acid of the vinegar helps to break down the tissues making it more tender.


Just my 2 cents.



Bartstop
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