Injecting Brisket with Fat
- Thread starter Chipper
- Start date
Arlin_MacRae
somebody shut me the fark up.
I've had the thought for a long time but I've never done it.
Watching with interest here...
Watching with interest here...
msavard
Full Fledged Farker
Seems injecting pork fat into a beef product is asking trouble.
Also I wonder about the viscosity of the rendered fat having issues working evenly through the meat and potentially creating pockets within certain sections.
Just my .02. Certainly worth a try to check out how it affects the flavor profile.
Also I wonder about the viscosity of the rendered fat having issues working evenly through the meat and potentially creating pockets within certain sections.
Just my .02. Certainly worth a try to check out how it affects the flavor profile.
Slamdunkpro
Babbling Farker
Larding is a classic technique for things like beef tenderloin and mutton legs. I suspect that most of it would render out on a long cook.
RangerJ
is one Smokin' Farker
One word..why?
jrbBBQ
Full Fledged Farker
I've been thinking about this at well. One of the factors would be having good rendered beef fat and keeping it at a hot enough temp to pass through an injector easily which also means that the internal meat temp would have to either be higher or about the same as the liquid. So if i were going to do it, I would do it in the middle of the cooking process @ about 120 degrees or so. I don't really know if it'd work, and I haven't got motivated to try it yet, but that's whats rattling around in my head?
Slamdunkpro
Babbling Farker
If you were going to do it hot you'd need beef tallow which melts around 114 degrees F. You'd need an all stainless injector with hi temp seals.
NorthwestBBQ
somebody shut me the fark up.
Plenty of fat in them already. What I like to do is inject FLAVOR into them.
goodbuddiesbbq
is one Smokin' Farker
Never tried this...but...
Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.
Most teams can cook.
Most rubs are good.
Most sauces taste good.
What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.
Never stop trying and report all of your results to me only:becky:.
Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.
Most teams can cook.
Most rubs are good.
Most sauces taste good.
What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.
Never stop trying and report all of your results to me only:becky:.
From my observations all the rubs, injections and sauces are similar. I think the entry with perfectly cooked and presented meat usually wins. I think gimics can only hurt you.
Bourbon Barrel BBQ
is one Smokin' Farker
Why not just buy a well marbled brisket to begin with?
Bourbon Barrel BBQ
is one Smokin' Farker
I think you would be shocked at how simple some of the winning recipes are.
Jacked UP BBQ
Babbling Farker
Injecting with fat is great! Adds flavor and moisture, just dont overdue it because it will get greasy.
Brewmaster
is Blowin Smoke!
Like this?
Dan - 3eyzbbq
is one Smokin' Farker
Now Brewmaster, I've got excited over a piece of meat before, but thats a little much don't ya think? Sorry, had to say it......
roksmith
is one Smokin' Farker
:icon_shy
Brewmaster
is Blowin Smoke!
roksmith
is one Smokin' Farker
I think the idea definitely has merit. For folks that don't want to spend the money on Wagyu or Primes, but want the fat.. or folks that only have access to crappy Walmart selects.
If you start with beef fat and add your seasonings and such while hot and inject just before it cools to solid....and can get it injected in strands instead of big pools..
I have somewhat decent access to primes, so I don't worry about the fat content, but in a pinch, I'd give 'er a shot.
If you start with beef fat and add your seasonings and such while hot and inject just before it cools to solid....and can get it injected in strands instead of big pools..
I have somewhat decent access to primes, so I don't worry about the fat content, but in a pinch, I'd give 'er a shot.
