Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-04-2011, 10:45 AM | #1 |
Got Wood.
Join Date: 02-21-11
Location: Newark, CA
|
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 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
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.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
03-04-2011, 11:43 AM | #3 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
|
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, 11:54 AM | #4 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
|
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 [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
|
03-04-2011, 12:03 PM | #5 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
|
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.
__________________
Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
|
Thanks from:---> |
03-04-2011, 12:20 PM | #6 |
Found some matches.
Join Date: 02-05-11
Location: Santa Rosa, Calif
|
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 |
|
Thanks from: ---> |
03-04-2011, 12:26 PM | #7 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
|
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, 12:49 PM | #8 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
|
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
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
|
03-04-2011, 12:57 PM | #9 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
|
liquid smoke?
try to inject in line with the grain, should have less staining issues
__________________
2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
|
Thanks from:---> |
03-04-2011, 01:01 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
I inject sometimes, not at others. When I do, I use Kosmo's.
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. 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] |
|
Thanks from:---> |
03-04-2011, 02:40 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
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 - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
Thanks from:---> |
03-04-2011, 03:07 PM | #12 |
Got Wood.
Join Date: 02-21-11
Location: Newark, CA
|
|
|
03-04-2011, 03:09 PM | #13 |
Got Wood.
Join Date: 02-21-11
Location: Newark, CA
|
|
|
03-04-2011, 03:12 PM | #14 | |
Got Wood.
Join Date: 02-21-11
Location: Newark, CA
|
Quote:
first heard of enhancing pellet smokers with liquid smoke from Bill Anderson. |
|
|
03-04-2011, 03:21 PM | #15 |
Full Fledged Farker
Join Date: 05-14-10
Location: Gibsonburg,Ohio
|
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! |
|
Thanks from:---> |
Tags |
brisket, injection |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Need Brisket injection | bnew17 | Q-talk | 10 | 08-16-2011 03:22 PM |
brisket injection | Smokin' Hicks | Q-talk | 26 | 04-21-2011 09:57 PM |
brisket injection | royfraz | Q-talk | 2 | 05-22-2010 11:42 PM |
Brisket injection | Grumpy's Q | Q-talk | 18 | 09-15-2006 08:15 AM |
Brisket injection? | Bigmista | Q-talk | 5 | 11-29-2004 01:58 AM |
Thread Tools | |
|
|