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Brisket: Inject, Marinade, or Not at all?

Brisket: Inject, Marinade, or neither?

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B

BBQNUTT

Guest
Just curious to see how many teams inject versus marinade versus nothing at all. I've never tried injecting brisket, or marinading, but would consider giving it a try if it would improve my scores... :)
 
I've been known to inject and marinade a brisket or two in my time, sometimes I just cook em like God made em.
 
We both inject and marinade. I'm a big fan of the needle for those larger cuts.
 
How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
 
BBQNUTT said:
How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
Click to expand...

Inject with the grain, not down through it. The color in your injection spreads out that way.
 
BBQNUTT said:
How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
Click to expand...

In addition to Jeff's advice:
  • Inject evenly and thoroughly
  • Stay away from injection ingredients like wooster that stain or oils that will clump
  • If using Fab, thin out the Fab B or use Fab B Lite
  • Stress the meat (twist, stretch, bend) after injecting
  • Marinade for 4+ hours after injecting
  • Dredge the slices in a filtered au jous/sauce combo that minimizes color variations
 
i was getting on line to ask this question

i have never injected the brisket and i wanted everyone thoughts
now i have them

we use our rub and cook the brisket this is how we have all ways done it

i guess i will have to cook one with an injection

what are you using out there

york
 
beam boys bbq said:
i was getting on line to ask this question

i have never injected the brisket and i wanted everyone thoughts
now i have them

we use our rub and cook the brisket this is how we have all ways done it

i guess i will have to cook one with an injection

what are you using out there

york
Click to expand...

Might as well try what a lot of the successful teams are using.. Fab B, Fab B Lite or Butchers BBQ Injection.

if you're anti those types of products for competition, then try a mix of beef broth with your favorite spices (garlic powder, cayenne, black pepper etc).

Or.. try a marinade.. lot's of good ones at the supermarkets or online... Worstershire and garlic are also easy to mix up. Click on the "garlicky Barbecue Marinade" from Adam Perry Lang as part of his recipe here. I've never tried it, but the marinade is simple enough to ensure it tastes great.

http://www.foodandwine.com/recipes/smoky-barbecued-brisket
 
No marinade no injection, got mixed feelings about it -just rub & spritz..
 
And on the other hand... you have a great cook like Chris Lilly...

The first time I cooked with Chris last year, he let me pick his brain. I got around to asking him about brisket injections and he said he doesn't use anything as it just didn't seem natural when he's tried it (FAB) and likes just dipping in the au jus.. His brisket was fantastic that day I tried it.
 
MilitantSquatter said:
And on the other hand... you have a great cook like Chris Lilly...

The first time I cooked with Chris last year, he let me pick his brain. I got around to asking him about brisket injections and he said he doesn't use anything as it just didn't seem natural when he's tried it (FAB) and likes just dipping in the au jus.. His brisket was fantastic that day I tried it.
Click to expand...


my brisket has been dam good this year and all i do is rub and smoke it
the people that have tried it want to know what i am doing :icon_blush:

one contest it was 7 over all the next week it was 24

i think the next contest i will take and extra brisket and do my normal thing and inject one and see what i think before turn in time

york
 
Brisket is just tough. Seems like no matter what, each piece is different. We've done both injections and marinades with varying succuess. When cooking at home, I usually skip the injection and just go au natural.
 
Fab B mixed with water and some spices has worked well for me. I inject with the grain and against the grain. I use about 2 cups injection per brisket.
 
I slather and rub and then let it sit for as long as I can and then on to the smoker...

As for the 'Fab' products, it just don't seem right... Cook it right and you should have no need for that stuff
 
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