Originally Posted by landarc
Oops, missed that part of the question, I do not currently inject my brisket or any beef cuts. I do own 2 lbs or so of Butchers and a brand new injector which I need to try. Some of that competition brisket I have had is so tasty. The issue has been that I have not had time to cook a longer cook of late, too much project work (which I will not complain about). But, I will be injecting, at least as a test.
For what it's worth, I've tried a few other injections. Most are not bad.
I found that for my taste, Butchers mixed with water (as per directions)
allowed to set-up overnight is wonderful. Careful, it has some salt in it.
I added recently a fairly salty rub and found the beef to be too salty for
my palate, but then I'm fairly sensitive to salt. I think you'll like it (Butchers I mean).