Originally Posted by Q-Dat
This is what I'm thinking I inject the night before with the overly rich stock, and then right before applying the rub I use a larger needle to inject the beef fat all over the flat to simulate a higher grade of beef.
Yes I know that if cooked right even a select brisket is good, but I figure in a competition it really can come down to splitting hairs.
I used to literally dump the brisket in the stock as well as inject it. Let it sit overnight.
I had a dry injector as well that I used to inject dry spices in that fat layer between the point and flat.
As far a select. LOL I would never show up and a competition with a select. BUT, like two bats before you get on the plate its a good idea to experiment on a select cut then quickly adjust before the comp on your higher grades.