View Single Post
Unread 06-04-2012, 02:38 PM   #2
Quintessential Chatty Farker

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0

On the advice of fishlessman who is an Egghead, I've been doing it for about 3 or 4 years. I call it a late injection because I wait until the internal is around 170*. I do cook my briskets hot (275* to 325*)

My late injection juice is still a jazzed up beefy broth, but I'm careful that the salt content is not too high because unlike my first (early) injection, the late injection is not in the meat long enough to cook down. Give it a try.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote