Mid Cook Brisket Injection
Been playing around with brisket alot. Been doing cooks at 225, crutching at stall point (about 150 internal on most recent cook), then pulling, and resting for a few hours once it reaches 190. With a 14.5 lb brisket it took about 14.5 hrs.
I was very pleased with the results, the point was phenomenal, and it was the moistest flat that I've had. Tasted great and with a dip in the au jus it was even better
But in endless pursuit of perfection i want it moister. I was considering doing a second, mid cook injection with standard beef broth into the flat.
Will this work, or am i flying too close to the sun on wings of bacon fat?