Originally Posted by Bentley
Not untill you can send me a packer brisket with flavor in the middle!
Hmmm I don't know how to react to this one...
I am saying don't inject because you are trying to learn the affects that copius amounts of salt and pepper have on a packer. Once you have done it then go forth and do what you want.
If I wanted to insult injectors (and I have
) I would do so.
But this technique (German style) is the zenith of a brisket... as far as it can go penetration wise without artificial injections.
Now my dry injection would not count as a liquid injection. But we have talked about that technique before.
That being said, the number one thing people say about this style is.... how do you get the flavor deep in the meat without injecting?