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Old 03-05-2011, 12:20 AM   #26
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO

Originally Posted by Mike in Corpus View Post
I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".
So you are thinking leaving tracks is more important than having bacteria? I hope I took that wrong. Help me out bro.
my avatar swiped fatties from the plate....look how sorry he is.

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Weber 22 .5" x 2, 26.75" x 1
UDS x 3
Created "The Great Spam Revelation of 2011."
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