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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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11-15-2012, 12:37 PM | #1 |
On the road to being a farker
Join Date: 07-29-12
Location: Salt Lake City, UT
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Does Rudy's Inject their Brisket?
Ok hear me out I know injecting a brisket is a cardinal sin. However, I had Rudy's last night and I always get Moist (the point). I have never had anything like it and I have been to Blacks, Louie Muellers, and a few others. Their moist is generally like how I have everywhere and the fatty doesn't just melt into your mouth. You can actually see the fat in most cases for those places.
However, when I go to Rudy's their moist is crazy moist and you cant see a substantial amount of fat. At first I thought maybe they use a high grade of meat I haven't smoke but the fact their meat is only $6.50/lb suggested otherwise. I mean you can buy really high quality meat and only charge that much. So this has led me to believe that maybe Rudy's is injecting their meat. I am trying to match up my moist as close to them as possible so any tips would be appreciated. What are your opinions thoughts? |
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11-15-2012, 12:40 PM | #2 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
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I would think an au jus ladeled over it before a commercial joint such as Rudy's actually injecting. Especially a brisket.
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Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team |
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11-15-2012, 02:01 PM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I doubt it. They cook too much brisket to mess around with injecting it. Maybe they use a super secret type butcher paper?
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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11-15-2012, 02:15 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I can't believe they have the time to inject either. I recently cooked two select packers and got the results you are looking for. Less visible fat, melt in your mouth texture, juices dripping from the meat. You don't need to inject, you do need to cook the point long enough to get the rendering done right, and that means, as long as, or often, longer than the flat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-15-2012, 02:20 PM | #5 | |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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Quote:
There are a large number of competition teams that inject their briskets, just look at products like Butcher's, Kosmo's, Fab for example. I don't know if that means Rudy's injects but just wanted to comment that it may not be a cardinal sin. Just for the record I don't inject my briskets.
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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11-15-2012, 02:28 PM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Yeah, me too. I've injected butts and brisket for years. And turkey, and I inject cure into my corned beef, hams, bacon, etc. Injection is mostly a way of getting "brine" to diffuse more evenly in a large piece of meat.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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Thanks from:---> |
11-15-2012, 03:03 PM | #8 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I doubt they inject their briskets. If you say it was good, then have them call the Rudys in San Antonio and give them some pointers, cause their BBQ has gone WAY down hill last time I was there.
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11-15-2012, 03:12 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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No Rudy's don't Inject my Dr worked his way through Baylor at the Waco location according to him. S&P, Oak or Pecan & Beef, that's it and they keep their pits around 275.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-15-2012, 03:13 PM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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nah you Fl crackers just don't know better
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-15-2012, 04:17 PM | #11 |
On the road to being a farker
Join Date: 07-29-12
Location: Salt Lake City, UT
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Thanks everyone for the input, I think I will just have to suck it up and buy a more expensive piece of meat then what the offer at Costco. I could always try injecting one just for fun.
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11-15-2012, 04:24 PM | #12 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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Is injecting briskets really that big of a deal? All of us are accustomed to tiny syringes but I'd wager that using a brine pump with a 3 needle injector wouldn't take any time at all.
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Little Miss BBQ |
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11-15-2012, 04:36 PM | #13 | |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Quote:
Plus if you think about it, the man power is also much less too. Think about that poor sap who has to saute the same chicken breast 150 times all night vs us who take out of warmer + slice. Not saying we SHOULD inject. But if it really made things that much marginally better, I couldn't see a good kitchen manager being able to schedule extra time for it.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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11-15-2012, 04:48 PM | #14 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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As I said earlier, I inject brisket most of the time. But, as an observation on Point...I love point hot and fresh. I can't stand it reheated or after it cools off. But, that's just my preference. I'll eat flat all day long hot or cold. It's just a fat/texture thing.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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11-15-2012, 04:57 PM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Remember Rudy's is a Chain, I bet them briskets come out of the back of a Cisco of a Ben E. Keith truck. You get the same thing at Costco. I've hauled meat from IBP to all them places. Meat is like gasoline' Gas comes from the same pipe and goes into different trucks to all different stations, Meat comes out of the packing house on to a refer truck and the same truck will have a few stops on it for different outlets.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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