Brisket - Injection

dworl · 03-04-2011, 10:45 AM

Curious to know how may folks inject vs those who don't?

I've started trying it out with a combo of beef base, butcher's and liquid smoke and a few times it "stained" the meat...which I assume would be bad in competition.

Wampus · 03-04-2011, 11:35 AM

I don't inject, but then I don't compete. You talking about comp brisket or backyard brisket? Many inject at home too, I've just not tried it.

1FUNVET · 03-04-2011, 11:43 AM

Stain probably from the liquid smoke. Why use liquid smoke to start with.

You will be smoking it as it's cooked.

OakPit · 03-04-2011, 11:54 AM

I inject as a rule weather it is a contest or for the family. It just makes a better brisket/shoulder/butt (to me). If you are going to enter in a contest, I'd definitely avoid anything that stains.

J_Don · 03-04-2011, 12:03 PM

Quote:

Originally Posted by 1FUNVET

Stain probably from the liquid smoke. Why use liquid smoke to start with.

You will be smoking it as it's cooked.

You took the words right out of my mouth or should I say away from my fingertips? The last time I used liquid smoke was many years ago when I was still grillin on a gas grill.

mkevenson · 03-04-2011, 12:20 PM

After my first brisket injection I have never done one without. I use Kosmos a bit diluted. There are many theories on the staining, some say if you inject with the grain you avoid the staining, some say against. I personally inject with the grain and have not noticed staining.

Good luck.

inv3ctiv3 · 03-04-2011, 12:26 PM

I'm gonna try and inject a brisket for the first time this weekend, we'll see how it turns out.

smokeyw · 03-04-2011, 12:49 PM

I really don't care for liquid smoke on my meats. It tastes kind of bitter to me. I did put just a tad in some frozen lima beans this week along with a beef boulion cube. Now that was tasty

Stoke&Smoke · 03-04-2011, 12:57 PM

liquid smoke?

try to inject in line with the grain, should have less staining issues

chambersuac · 03-04-2011, 01:01 PM

I inject sometimes, not at others. When I do, I use Kosmo's.

Lake Dogs · 03-04-2011, 02:40 PM

I LOVE Butchers. However, I've tried it with beef stock, without, up, down sideways,
and I still only like it mixed per directions, with water, and let set-up overnight...

Inject in small amounts over many injection areas...

dworl · 03-04-2011, 03:07 PM

Quote:

Originally Posted by Wampus

I don't inject, but then I don't compete. You talking about comp brisket or backyard brisket? Many inject at home too, I've just not tried it.

good question...more interested from competition point of view.

dworl · 03-04-2011, 03:09 PM

Quote:

Originally Posted by 1FUNVET

Stain probably from the liquid smoke. Why use liquid smoke to start with.

You will be smoking it as it's cooked.

cooking on a traeger which i find needs a little extra...matter of taste, but if cause of staining will stop using it.

dworl · 03-04-2011, 03:12 PM

Quote:

Originally Posted by mkevenson

After my first brisket injection I have never done one without. I use Kosmos a bit diluted. There are many theories on the staining, some say if you inject with the grain you avoid the staining, some say against. I personally inject with the grain and have not noticed staining.

Good luck.

appreciate the responses, thanks.

first heard of enhancing pellet smokers with liquid smoke from Bill Anderson.

Oldschoolbbq · 03-04-2011, 03:21 PM

Dworl,There are a lot of folks here that frown on injecting a Briskey,and especially with (YUK) liquid Sm..., Sm...., gag ; I can't even say the ls thing

Here's the thing

,coat your Brisket with S/CBP liberally. put it on a 225*F cooker and forget about it for 1.5hrs. X the weight of the Brisket.
Don't open it,don't look at it and by all means leave it the heck alone

at the end of the wait, you'll have the best tasting Meat you have had in a long time.

You won't have any leftovers,but just in case you do

,
make chili,or stew or something you come up with

.
Brisket is easy if you just leave it alone;that's why we all have more than 1 cooker

,more room for more stuff

.
stay busy and when you smoke,remember,

03-04-2011, 10:45 AM	#1
dworl Got Wood. Join Date: 02-21-11 Location: Newark, CA Downloads: 0 Uploads: 0	Brisket - Injection Curious to know how may folks inject vs those who don't? I've started trying it out with a combo of beef base, butcher's and liquid smoke and a few times it "stained" the meat...which I assume would be bad in competition.

03-04-2011, 11:35 AM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I don't inject, but then I don't compete. You talking about comp brisket or backyard brisket? Many inject at home too, I've just not tried it. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-04-2011, 11:54 AM	#4
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Livermore, CA Downloads: 0 Uploads: 0	I inject as a rule weather it is a contest or for the family. It just makes a better brisket/shoulder/butt (to me). If you are going to enter in a contest, I'd definitely avoid anything that stains. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA Each wearing custom handles from Marty Leach

03-04-2011, 12:20 PM	#6
mkevenson Found some matches. Join Date: 02-05-11 Location: Santa Rosa, Calif Downloads: 0 Uploads: 0	After my first brisket injection I have never done one without. I use Kosmos a bit diluted. There are many theories on the staining, some say if you inject with the grain you avoid the staining, some say against. I personally inject with the grain and have not noticed staining. Good luck. __________________ Mark, Mark's Kitchen & Smokin' BBQ, We're Just Cookin' Here

03-04-2011, 12:26 PM	#7
inv3ctiv3 is one Smokin' Farker Join Date: 01-05-11 Location: Santa Barbara, CA Downloads: 0 Uploads: 0	I'm gonna try and inject a brisket for the first time this weekend, we'll see how it turns out. __________________ Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch Green - UDS - RED Thermapen

03-04-2011, 11:43 AM	#3
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Stain probably from the liquid smoke. Why use liquid smoke to start with. You will be smoking it as it's cooked.

03-04-2011, 12:49 PM	#8
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I really don't care for liquid smoke on my meats. It tastes kind of bitter to me. I did put just a tad in some frozen lima beans this week along with a beef boulion cube. Now that was tasty __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

03-04-2011, 12:57 PM	#9
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	liquid smoke? try to inject in line with the grain, should have less staining issues __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

03-04-2011, 01:01 PM	#10
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	I inject sometimes, not at others. When I do, I use Kosmo's. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

03-04-2011, 02:40 PM	#11
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I LOVE Butchers. However, I've tried it with beef stock, without, up, down sideways, and I still only like it mixed per directions, with water, and let set-up overnight... Inject in small amounts over many injection areas... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

03-04-2011, 03:21 PM	#15
Oldschoolbbq Full Fledged Farker Join Date: 05-14-10 Location: Gibsonburg,Ohio Downloads: 0 Uploads: 0	Inject a Brisket 8(- Dworl,There are a lot of folks here that frown on injecting a Briskey,and especially with (YUK) liquid Sm..., Sm...., gag ; I can't even say the ls thing Here's the thing,coat your Brisket with S/CBP liberally. put it on a 225*F cooker and forget about it for 1.5hrs. X the weight of the Brisket. Don't open it,don't look at it and by all means leave it the heck alone at the end of the wait, you'll have the best tasting Meat you have had in a long time.You won't have any leftovers,but just in case you do, make chili,or stew or something you come up with. Brisket is easy if you just leave it alone;that's why we all have more than 1 cooker,more room for more stuff. stay busy and when you smoke,remember, __________________ SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!

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