Originally Posted by Mike in Corpus
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.