MMMM.. BRISKET..
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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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Old 09-14-2006, 11:46 AM   #1
Grumpy's Q
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Default Brisket injection

I’m in need of a brisket injection. The last couple of briskets I have done turned out very nice. I’m looking to turn it up a notch here. I want to increase the moisture level of the finished brisket. I will have to stay away from the Fab-b products; the wife and MSG don’t get along very well. I’m thinking of a beef stock (not bullion too salty)/ apple juice/ ???? type of mixture. Does anyone have a suggestion? I did a search on brisket injection. All I found was the Fab-b stuff.
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Old 09-14-2006, 12:20 PM   #2
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Mike

FWIW, both Wylers and Herb-Ox sell a salt free bullion. Its just in powder versus pressed cube form.

I use it all the time, and don't miss the salt (comes in beef and chicken flavors)

<edit>
Correction, the Herb-Ox is "very low sodium". I just checked the package
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Old 09-14-2006, 12:26 PM   #3
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You've probably seen Ray's (drbbq's) injection:
Big Cow Beef Injection

Makes 2 and one-fourth cups

2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper


Combine all ingredients in a bowl, mix well and refrigerate before injecting.
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Old 09-14-2006, 12:35 PM   #4
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One last sodium note on Kirk's post,

Angustora sells a line of 66% lower sodium Worcestershire sauce (Soy Sauce too) to help cut that to barely any sodium
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Old 09-14-2006, 12:36 PM   #5
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Quote:
Originally Posted by Kirk
You've probably seen Ray's (drbbq's) injection:
Big Cow Beef Injection

Makes 2 and one-fourth cups

2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper

Combine all ingredients in a bowl, mix well and refrigerate before injecting.
That looks good!
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Old 09-14-2006, 12:42 PM   #6
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We use a coffee/pineapple juice base, add some rub and worcestershire sauce to it... seems to work pretty well.
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Old 09-14-2006, 12:45 PM   #7
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I usually do the FAB thing, but in a pinch I have used 1/2 strained newmans own italian dressing, 1/2 light beer, whack of woosta.

Last edited by ique; 09-14-2006 at 01:40 PM..
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Old 09-14-2006, 01:14 PM   #8
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Quote:
Originally Posted by ique
I usually do the FAB thing, but in a pinch I have used 1/2 strained newmans own italian dressing (strained), 1/2 light beer, whack of woosta.
How big is a "whack"? Is it more or less than a teaspoon? Or is it like Emeril's "BAM!"
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Old 09-14-2006, 01:39 PM   #9
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Quote:
Originally Posted by wnkt
How big is a "whack"? Is it more or less than a teaspoon? Or is it like Emeril's "BAM!"
Its like Emerils BAM, but much better.
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Old 09-14-2006, 03:20 PM   #10
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I have not injected brisket too many times. How do you keep what's being injected from streaking the interior of the meat? When I've done turkey, you can see where the rasberry marinade has been injected when you slice the meat.

Thanks
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Old 09-14-2006, 03:31 PM   #11
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Quote:
Originally Posted by RichardF
I have not injected brisket too many times. How do you keep what's being injected from streaking the interior of the meat? When I've done turkey, you can see where the rasberry marinade has been injected when you slice the meat.

Thanks
Inject with the grain. If you inject against the grain you can tend to get spots.
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Old 09-14-2006, 03:40 PM   #12
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Ive heard that to keep from leaving spots, is to use ingredients that dont have much colorings. Things like soy sauce in white meats like turkey.
I would think that dark meats like brisket wouldnt have as much problems in that regard.
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Old 09-14-2006, 05:52 PM   #13
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As far as brisket goes I inject while pulling the needle out as well as in and move it around a lot to eliminate the flavor or color pockets. I also turn my brisket over every hour to help in the dispensation of the injected liquid. this seems to cut down on the lines or pockets if not eliminate them completely. hope this helps
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Old 09-14-2006, 07:12 PM   #14
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Low sodium beef broth is a good base. I usually use apple juice to add a bit of flavor along with a touch of salt (not much, after all, you started with low sodium broth!) and a touch of sugar. The worchesteshire is a good additive along with a bit of rub, garlic, etc. I don't use these flavors in my injections, but that's just me.

I use a brine injector (ball pump with a hose) and a 10" canula with about 8 holes so getting the injection into the meat is NOT a problem. With a Cabela's type injector you cound use herbs and such and not deal with clogging.

Use your imagination and add or change one thing at a time until you find "your" injections. DrBBQ's is a great one to start with.
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Old 09-14-2006, 10:29 PM   #15
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My experience:

Inject before smoking, spots, Inject, let sit overnight, no spots.
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