Brisket Injection

I use a simple solution of beef broth, wooster and a little bit of a fine grain rub.

I've never seen an injection available at Academy. If you are set on injecting, I'd go with a no sodium beef broth and add some of the rub you intend to use as long as it doesn't have too much sodium in it. Simmer that for a while so that the flavors blend. If your rub has a lot of stuff that could clog a needle I'd strain using cheesecloth.

Let us know how everything works out, no matter what you do.

Edit: Be careful pumping that thing up. Cooking hot and fast, you can blow it up(almost literally) if you inject too much into it. Ask Phil about my brisket at a contest where we later found out that we were cooking a little hotter than we thought:laugh:

The Moore's Marinade at Academy is pretty darn good. I have injected into chickens.

i have used butchers brisket and pork marinades and they work great. i will be using them this weekend in a comp.

if you order from kosmo q today, there is a good chance it'll be at you by saturday. they ship super quick.

I use a product called Better Than Bouillon. Think It's national. A very thick paste that you thin with water. Works great for almost anything. Lasts in the fridge forever.

I do not like a turkey baster for injecting, go to a kitchen store and invest in a good one. Injecting is good!