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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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12-23-2007, 12:56 PM | #1 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Brisket injection timing ?
I did a search here for injecting brisket, and while there are those that do and those that don't, since I have never injected, I am going to give it a try.
I have a flat and will inject with a 50/50 mix of beef broth and vegetable stock. My question for those who inject, would I do it tonight and let it sit til morning, or do it right before, or does it even matter? I will also be smoking in the 300* range.
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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12-23-2007, 01:12 PM | #2 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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ject w/ beer,worchy, & balsamic vinegar. i let it sit chilled overnight then get it up to room temp- seems to me the balsamic helps break the meat down a bit more tender. but i ain't no kitchen scientist. hope that helped.
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Blues_n_Cues BBQ Concessions & Catering |
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