How many Brethren use injections for Brisket?

Bamabuzzard

Bamabuzzard

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How many of you use an injection for your briskets and why? The brisket is something I've yet to "conquer". I can smoke chicken, ribs, pulled pork but the brisket is something I still can't get right. I'm hearing more and more people say they use an injection (a beef broth type) for their briskets and are getting good results. Any information from the brethren is appreciated.
 
Injections help with the moisture and penetrates more intense flavors into the briskie. YMMV
 
I only inject my competition briskets for the very reason BBS stated above...never my personal or catered. :p
 
The flavor is too intense for me and not cost effective for catering...I prefer my brisket simple...salt, pepper, paprika, a little cayenne...:thumb: Give it a try...you may like it. :becky:
 
I also inject for comps, but I sometimes inject for home use. it just depends on my mood. I do use different injections for comps and at home. My "standard" home injection is beef stock kicked up with granulated garlic, granulated onion and what ever rub I am going to use on the brisket. I steep that for a while, cool and strain.
 
Thanks. First I need to learn to not under or over cook the behemoth cut of meat. I'm still a novice when it comes to brisket.


JD McGee said:
The flavor is too intense for me and not cost effective for catering...I prefer my brisket simple...salt, pepper, paprika, a little cayenne...:thumb: Give it a try...you may like it. :becky:
Click to expand...
 
Mind if I buck the trend?
I don't inject brisket at all, for comp or for home use.
It has been tried, and I frankly did not like the flavor. To me it was "chemically" and I prefered the flavor of "brisket au naturale" (well, rubbed of course!). I do well at comps that way too. Of the three comps I have done we have walked in brisket all three times with 5th, 7th, and 5th.
 
Bamabuzzard said:
Thanks. First I need to learn to not under or over cook the behemoth cut of meat. I'm still a novice when it comes to brisket.
Click to expand...

Have you tried cooking just the flat to get the process down ? It is much smaller and does not require the length of time to cook.

If you are under/over cooking it is a matter of watching your internal temps. Cook to about 190ish and then check for probe tenderness after that, meaning the probe should just fall into the the brisket with no resistance. The term we like to use is "like buttah".

Typically a done brisket will be somewhere between 195 - 203ish. It all depends on the piece of meat.
 
I inject. Beef broth + Fab B Lite if I want to be fancy. Just beef broth + a little rub otherwise.

Sometimes I'll do naked brisket if I get a good cut like Choice. A lot of times they only have Select so it needs all the help it can get.
 
No I have not. I've never thought about doing that. You've got my spirits up again about cooking brisket. I know what I'm buying at the grocery store this weekend. Thanks! :thumb:


Spydermike72 said:
Have you tried cooking just the flat to get the process down ? It is much smaller and does not require the length of time to cook.

If you are under/over cooking it is a matter of watching your internal temps. Cook to about 190ish and then check for probe tenderness after that, meaning the probe should just fall into the the brisket with no resistance. The term we like to use is "like buttah".

Typically a done brisket will be somewhere between 195 - 203ish. It all depends on the piece of meat.
Click to expand...
 
I too find myself (at times) grasping at the illusive perfect brisket.. I still have some learning to do, which is why I haven't tried injecting.....I feel I should try to get just my briskies right first before using enhancers.....That's just me though....and who knows I might never get it right!....Although I do have a lot of fun trying!!!!!!:thumb:


firecracker jack
 
For flavor profile I worked quite a bit with chuck roasts as they're less expensive and
less cook time. For non-injected we prefer JD's approach; simple. However, we
did come to find that we enjoy Butchers injection in beef, if done with WATER (not
beef broth) and left mixed overnight before injecting the next morning. The flavor
is there, but subtle, and I do enjoy the moisture in the meat. We now inject everything
beef, comp or not. We're actually getting away from briskets as we dont and probably
wont cook much KCBS any longer (we're focusing on MBN) and at home we prefer
the pulled beef of a chuckie.
 
+1 for Butchers mixed with water and left overnight, that seems to be the trick with their beef injection.

There's a TON of great threads right here on this site about cooking brisket and THANKS to this site, I think I may have conquered the brisket. Either way, they have VASTLY improved...thanks to this site. One of the hardest things to do I think is knowing doneness and you cant tell by temp alone...it's all in the feel, as was mentioned earlier.
 
Discoverd the wonders of Butcher's (and Prime Dust) over the summer. Good stuff! Used on several practice cooks at home...really jacks up the beefy flavor. Funny thing, when we used it at the last comp we did...found out just about half the field used the same combo!!
 
sauteed garlic cloves and an onion, add beef broth, salt, pepper, rub...simmer, cool strain, mix with kosmos as directed and inject and leave to come up to room temp before hitting the smoke. no foil, cook til flat is probe tender, separate, chop point for burnt ends. Flat rest minimum 1 hr, wrapped in butcher paper, in a hot cambro.
 
Ron_L said:
My "standard" home injection is beef stock kicked up with granulated garlic, granulated onion and what ever rub I am going to use on the brisket. I steep that for a while, cool and strain.
Click to expand...

This is what I have been doing lately with my briskets at home (don't do comps)...and have really enjoyed the results.
 
I finally had my first success with a brisket (my 3rd) last weekend. I stayed away from anything too fancy after reading threads on here that ALL said keep it basic to start. I put very little salt, pepper and onion powder on all sides and then smoked it around 275-300 for about 13 hours (9.5lb). I brought it in to work and everyone gobbled it up and I got a bunch of "that's the best brisket I've ever had" comments. It needs work IMO, but the keep it simple tips worked for me.
 
i inject. both for home and comps. i use Kosmos. not chemically tasting at all in my opinion.

one thing i have experienced though is that just a flat is VERY unforgiving and difficult to cook well.

for this reason, i think, the things learned by cooking a flat successfully won't necessarily translate to cooking a whole packer successfully.

at that point you're then starting all over with a packer learning curve.

however, i am a greenhorn at brethren-level BBQ.

similar to, you might have learned to cook a great chicken breast, but a whole bird is a totally different process.

just my 2 cents. anyway, i inject.
 
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