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Old 07-27-2011, 11:53 AM   #1
landarc
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Default Brisket Experiment

Well, it had to happen, I decided to try injecting a brisket. And since I was going there, I went with a 15 pound choice grade packer brisket that was trimmed of most of the fat and injected with a test injection. Now, most folks will use a beef broth or commercial injection formula that either is designed to make a brisket taste more beefy (not sure why this is necessary) or to literally change the nature of the brisket. This second option I totally understand. If I was going to compete, I would use something like Butcher's Injection (which I have two bags of) for it's proven flavor and texture improvements. But, I am going for an augmentation of flavor my way, so I made my own.


In doing this, I was really trying to augment the savory profiles of the beef without really changing the flavor of the meat. I went with some proven elements for my taste palette. Onions, carrots, garlic, dried shiitake mushrooms, Bragg's Amino Acids and Red Boat fish sauce. I am hoping to get a blend of the aromatics and umami elements with the addition of some sodium as well.


Bob's Test Injection
1 small onion
4 small carrots
2 cloves garlic
3 shiitake mushrooms, dried
1/4 cup Bragg's Aminos
1/4 cup plus 2 tablespoons Red Boat Fish Sauce
6 cups water


I brought the water to a boil, reduced to a simmer and added everything but 2 tablespoons of fish sauce. After 10 minutes and back to a simmer, I cut the heat and let it steep until cool. This was bottled and allowed to sit for 2 days. Upon opening, gave it the sniff and taste test. It smelled great, no fish smell, no funkiness, just a nice aromatic blend, I would liken to a vegetable version of demi-glace. It was a little intense and salty in terms of taste. But, no matter, I used two cups to inject the brisket until it started rejecting the liquid. Into the fridge for now.
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Old 07-27-2011, 11:56 AM   #2
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Oooooooo...that sounds good. Nice to see another non-traditional brisket injection. Awaiting the results.
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Last edited by deguerre; 07-27-2011 at 02:57 PM.. Reason: farkin' spellin' issues
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Old 07-27-2011, 11:59 AM   #3
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ya start smoking, then yer injecting....

Sound very interesting - looking forward to the rest!

I gotta pick me up some of that Bragg's.
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Old 07-27-2011, 12:04 PM   #4
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Sounds like it could be a contender in this weeks Brisket Throwdown.
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Old 07-27-2011, 12:09 PM   #5
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I'm getting awful bored with competition brisket. This should be fun to try!
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Old 07-27-2011, 12:11 PM   #6
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Fish sauce and smoked brisket, now there's a first! Looking forward to the results. I just came back from RD and am going to fire up a brisky on Sunday myself.
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Old 07-27-2011, 12:18 PM   #7
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Well, I had hoped to have it on sooner, but, work is causing delays , I am thinking it goes on at 3ish, which means I pull at 8 or 9, rest to 11, looks like a late night snack tonight. I do have onions and pickles ready to go though
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Old 07-27-2011, 12:20 PM   #8
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Is it done yet?
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Old 07-27-2011, 12:20 PM   #9
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Sounds good. Let see some pics.
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Old 07-27-2011, 12:25 PM   #10
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That injection sounds great Bob, I look forward to hearing your feedback.
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Old 07-27-2011, 12:27 PM   #11
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Very interested and subscribed. Looking forward to the results.
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Old 07-27-2011, 12:32 PM   #12
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Quote:
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Is it done yet?
Not yet, now sit down back there and quit messing with your little brother...don't make me come back there!
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Sounds good. Let see some pics.
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That injection sounds great Bob, I look forward to hearing your feedback.
If it is even halfway good, I am coming out there and making you appreciate a few slices!
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Old 07-27-2011, 12:46 PM   #13
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that sounds very interesting. cannot wait to see the results. just curious, why the liquid amino acids?
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Old 07-27-2011, 01:03 PM   #14
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Looking forward to it!
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Old 07-27-2011, 01:19 PM   #15
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Was it hard to get the onions through the injector?
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