Originally Posted by Pitmaster T
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.
Now that's yet another interesting/innovative idea. I never thought of injecting dry ingredients! Do you just use a coffee grinder ro make sure the particles are real small to make it work?