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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. |
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10-22-2018, 03:37 PM | #1 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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Injecting your Brisket
I know many do and quite a few competition cooks do but I want to know how back yards cooks feel about it.
Do you use an injection if so do you use phosphates? Myself I'm not partial to the taste of phosphates but apparently BBQ judges are. Apparently many Texas joints do ok without injecting. So what do you say? |
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10-22-2018, 03:45 PM | #2 |
Knows what a fatty is.
Join Date: 04-16-18
Location: Willis, TX
Name/Nickname : Craig
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1 Vote for no injection. I only use coarse ground salt and coarse ground pepper.
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-Craig [I]Large BGE Weber Kettle Bradley Electric Smoker - Retired Charbroil Gas - Retired Thermaworks Smoke [COLOR="Red"]Thermapen[/COLOR] Maverick - Retired[/I] |
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10-22-2018, 03:59 PM | #3 |
is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
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I was a firm "No" on injections until I tried a few, and now I always inject for backyard. My favorite is Butcher's BBQ Prime injection found on Amazon. I trim and inject at least six hours before cooking.
Can you cook a great brisket without injection? Sure! But my experience is that especially with Choice grade brisket, injecting takes it up a notch and allows a little more room for error. My end result is much moister with injections. Still and Salt & Course Ground Pepper guy. (Maybe a little Black Ops!)
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KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
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10-22-2018, 04:05 PM | #4 |
Full Fledged Farker
Join Date: 02-22-18
Location: Northern NJ
Name/Nickname : Pete
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I still inject at home, but maybe only use half as much, if that, as I would in competition.
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Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle |
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10-22-2018, 04:53 PM | #5 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Quote:
At least inject some beef broth or something. Does not have to be phosphates and competition mystery chemicals. |
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10-22-2018, 05:14 PM | #6 |
Babbling Farker
Join Date: 08-31-18
Location: Location, Location.
Name/Nickname : Mike
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I inject. It yields a juicier and more flavorful final result (yes even with salt and pepper).
I currently use BPS Cattle Prod and it's excellent. No staining and to my taste it doesn't taste "artificial." I will probably try one of the Kosmo's injections next. I tried his Moisture Magic with some Pork Prod on some Butts a while back and was really impressed. |
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10-22-2018, 05:36 PM | #7 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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I like Kosmos Prime Reserve if I inject. I've also taken a liking to the Minor's beef base/au jus combo which I believe is the "Myron Mixon" recipe. I usually use the "half strength" mixing instructions when I make "eating barbecue", I've found the full strength mix to be a little much on occasion and leave that for competition barbecue. I'd rather make beef taste beefier than change the natural way it tastes too much.
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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10-22-2018, 05:55 PM | #8 |
Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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I'm happy either way. I might inject with Consomme'. ��
Campbell's, that is.
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Original PK--rectangular PKGO 22.5" Weber Kettle |
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10-22-2018, 06:03 PM | #9 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Not a comp cooker, but I inject my briskets with a rich beef broth made from "Better Than Bullion".
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS Last edited by Smoking Piney; 10-22-2018 at 06:14 PM.. |
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10-22-2018, 07:26 PM | #10 |
is one Smokin' Farker
Join Date: 01-29-10
Location: Oklahoma
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My wife, born in Hillsboro, TX, and chock-o-bloc full of Central Texas BBQ DNA, would shoot me if I used anything more than salt and pepper on a brisket. Sigh....
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10-22-2018, 07:32 PM | #11 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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IMnotalwaysHO
I say no on phosphates. Reason is this. A friend had a bbq trailer for profit. He injected with some sort of phosphate stuff. (I want to say Mortons) Tasted good. He served brisket chopped. Went to a competition, used the same method for brisket only he sliced it. Slices had large spots from injecting. Crazy part is, a judge commented on "trying to artificially make smoke".
Yes inject, no to phosphates
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9 out of 10 cannibals agree...vegetarians taste better! |
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10-22-2018, 08:57 PM | #12 |
is One Chatty Farker
Join Date: 08-22-14
Location: Broken Arrow/ ok
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Another vote for big poppa smokers cattle prod. It is really good and you can get it with free shipping all the time. Try a brisket with that injection with smokin guns mild and it will blow your mind
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Lsg vertical cabinet aka Porktress Maximus |
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10-22-2018, 09:28 PM | #13 |
Full Fledged Farker
Join Date: 09-08-18
Location: El Paso, Texas
Name/Nickname : Terry
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I've only injected a couple times. When I did, I used low sodium beef broth.
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Old School Weber 22" Kettle, Smokey Joe, Jumbo Joe Vertical Offset Patio Size Reverse Flow Stick Burner W/ Warming Cabinet Ugly Betty (Extremely Ugly Drum) Tex (Substantially less Ugly Drum) You Gotta Try What I'm Smokin |
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10-22-2018, 09:54 PM | #14 |
Knows what a fatty is.
Join Date: 10-27-17
Location: Polson, MT
Name/Nickname : Jack
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Butcher's Barbeque Prime,(mentioned above) mixed with no salt beef broth. Seems to help moisture and adding beef base broth.
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SHIRLEY 42x24 patio, MAK 2 Star, Large BGE, Fireboard |
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10-22-2018, 10:08 PM | #15 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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This!
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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