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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-04-2011, 05:15 PM   #16
Fat Woody
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I've been told by more than one GC winner "if you're not injecting, you're not winning", so for comps I'll be injecting from now on. All you really have to do is read the list of teams winning brisket every week and you'll see that most of them are fans of FAB/Butchers/Kosmos. At home I will probably not; at least not with a commercial injection because I like less "chemistry" in the stuff I eat.

Not to hijack here, but does anyone know how long the commercial injections will keep once you've mixed them?
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Unread 03-04-2011, 05:36 PM   #17
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Never tried the Butcher's or the like, but I've gone the broth-based home recipe route a couple of times and thought that I liked the "natural" flavor of a good, properly smoked brisket a little better.

Not all briskets are equal in terms of beefy goodness though, so I guess the flavor enhancement injections are insurance against one that doesn't have the best flavor? On the other hand, don't the popular bbq competitors even inject the high dollar Wagnu (sp?) briskets?

As for the staining, I here that worch. will do the same thing, but I'm surprised that the Kosmos and others don't do it as well. I'm sure there's some technique though, as already pointed out with going with the grain vs. against the grain.
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Unread 03-04-2011, 05:45 PM   #18
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I don't compete but I do inject with different things...just depends on the mood i'm in.

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Unread 03-04-2011, 05:50 PM   #19
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Quote:
Originally Posted by Dave Russell View Post
Not all briskets are equal in terms of beefy goodness though, so I guess the flavor enhancement injections are insurance against one that doesn't have the best flavor? On the other hand, don't the popular bbq competitors even inject the high dollar Wagnu (sp?) briskets?
The commercial injections are more than just flavor enhancers; most, if not all, contain compounds that aid in retaining moisture for a juicier brisket.
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Unread 03-04-2011, 06:12 PM   #20
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The last brisket I cooked on my UDS was injected with a mix of beer, beef broth, a bit of the rub I was using on the outside, and some Franks extra hot sauce.

Boy o boy was it ever delicious and very moist. My next brisket is also going to be injected.
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Unread 03-04-2011, 06:18 PM   #21
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I inject with the grain. I use two injections and it just depends on my mood. Kosmos or Dr BBQ's Big Cow injection. I've never had a problem with staining the meat. Last KCBS contest we came in 7th out of 52 and used Dr BBQ's injection.
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Unread 03-04-2011, 06:20 PM   #22
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What I have found out when I Inject a Brisket, Boston Butt, Chicken or whatever you Inject, is to never use too much salt...I usually Dry Rub my Meats also so I use discretion with the Salt...
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Unread 03-04-2011, 06:29 PM   #23
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Every since I came back from MYron Mixon's class I inject and it makes a BIG difference in my opinion.
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Unread 03-04-2011, 06:31 PM   #24
Mike in Corpus
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I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".
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Unread 03-04-2011, 11:14 PM   #25
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thanks..appreciate all the great feedback.
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Unread 03-04-2011, 11:20 PM   #26
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Quote:
Originally Posted by Mike in Corpus View Post
I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".
So you are thinking leaving tracks is more important than having bacteria? I hope I took that wrong. Help me out bro.
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Unread 03-04-2011, 11:25 PM   #27
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Mike, I did read it wrong. My bad.
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Unread 03-05-2011, 12:02 AM   #28
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Inject. Period.
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Unread 03-05-2011, 12:08 AM   #29
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I inject the sh&t out of (or into..) all my briskeys. I prefer Kosmos.
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Unread 03-05-2011, 08:54 AM   #30
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You mean like a dry injection inside the fat layer between the flat and point right?
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