Brisket - Injection - Page 2

Fat Woody · 03-04-2011, 05:15 PM

I've been told by more than one GC winner "if you're not injecting, you're not winning", so for comps I'll be injecting from now on. All you really have to do is read the list of teams winning brisket every week and you'll see that most of them are fans of FAB/Butchers/Kosmos. At home I will probably not; at least not with a commercial injection because I like less "chemistry" in the stuff I eat.

Not to hijack here, but does anyone know how long the commercial injections will keep once you've mixed them?

Dave Russell · 03-04-2011, 05:36 PM

Never tried the Butcher's or the like, but I've gone the broth-based home recipe route a couple of times and thought that I liked the "natural" flavor of a good, properly smoked brisket a little better.

Not all briskets are equal in terms of beefy goodness though, so I guess the flavor enhancement injections are insurance against one that doesn't have the best flavor? On the other hand, don't the popular bbq competitors even inject the high dollar Wagnu (sp?) briskets?

As for the staining, I here that worch. will do the same thing, but I'm surprised that the Kosmos and others don't do it as well. I'm sure there's some technique though, as already pointed out with going with the grain vs. against the grain.

RAZORBACK JIM · 03-04-2011, 05:45 PM

I don't compete but I do inject with different things...just depends on the mood i'm in.

Jim

Fat Woody · 03-04-2011, 05:50 PM

Quote:

Originally Posted by Dave Russell

Not all briskets are equal in terms of beefy goodness though, so I guess the flavor enhancement injections are insurance against one that doesn't have the best flavor? On the other hand, don't the popular bbq competitors even inject the high dollar Wagnu (sp?) briskets?

The commercial injections are more than just flavor enhancers; most, if not all, contain compounds that aid in retaining moisture for a juicier brisket.

BlueHowler · 03-04-2011, 06:12 PM

The last brisket I cooked on my UDS was injected with a mix of beer, beef broth, a bit of the rub I was using on the outside, and some Franks extra hot sauce.

Boy o boy was it ever delicious and very moist. My next brisket is also going to be injected.

gooose53 · 03-04-2011, 06:18 PM

I inject with the grain. I use two injections and it just depends on my mood. Kosmos or Dr BBQ's Big Cow injection. I've never had a problem with staining the meat. Last KCBS contest we came in 7th out of 52 and used Dr BBQ's injection.

peppasawce · 03-04-2011, 06:20 PM

What I have found out when I Inject a Brisket, Boston Butt, Chicken or whatever you Inject, is to never use too much salt...I usually Dry Rub my Meats also so I use discretion with the Salt...

wheelterrapin · 03-04-2011, 06:29 PM

Every since I came back from MYron Mixon's class I inject and it makes a BIG difference in my opinion.

Mike in Corpus · 03-04-2011, 06:31 PM

I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".

dworl · 03-04-2011, 11:14 PM

thanks..appreciate all the great feedback.

Meat Burner · 03-04-2011, 11:20 PM

Quote:

Originally Posted by Mike in Corpus

I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".

So you are thinking leaving tracks is more important than having bacteria? I hope I took that wrong. Help me out bro.

Meat Burner · 03-04-2011, 11:25 PM

Mike, I did read it wrong. My bad.

wormdrink67 · 03-05-2011, 12:02 AM

Inject. Period.

Brewer · 03-05-2011, 12:08 AM

I inject the sh&t out of (or into..) all my briskeys. I prefer Kosmos.

barbefunkoramaque · 03-05-2011, 08:54 AM

You mean like a dry injection inside the fat layer between the flat and point right?

03-04-2011, 05:15 PM	#16
Fat Woody is one Smokin' Farker Join Date: 03-29-09 Location: Lenexa, Kansas	I've been told by more than one GC winner "if you're not injecting, you're not winning", so for comps I'll be injecting from now on. All you really have to do is read the list of teams winning brisket every week and you'll see that most of them are fans of FAB/Butchers/Kosmos. At home I will probably not; at least not with a commercial injection because I like less "chemistry" in the stuff I eat. Not to hijack here, but does anyone know how long the commercial injections will keep once you've mixed them? __________________ [B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.

03-04-2011, 05:36 PM	#17
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Never tried the Butcher's or the like, but I've gone the broth-based home recipe route a couple of times and thought that I liked the "natural" flavor of a good, properly smoked brisket a little better. Not all briskets are equal in terms of beefy goodness though, so I guess the flavor enhancement injections are insurance against one that doesn't have the best flavor? On the other hand, don't the popular bbq competitors even inject the high dollar Wagnu (sp?) briskets? As for the staining, I here that worch. will do the same thing, but I'm surprised that the Kosmos and others don't do it as well. I'm sure there's some technique though, as already pointed out with going with the grain vs. against the grain. __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

03-04-2011, 05:45 PM	#18
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	I don't compete but I do inject with different things...just depends on the mood i'm in. Jim __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

03-04-2011, 06:18 PM	#21
gooose53 Full Fledged Farker Join Date: 07-07-08 Location: Goose Creek, SC	I inject with the grain. I use two injections and it just depends on my mood. Kosmos or Dr BBQ's Big Cow injection. I've never had a problem with staining the meat. Last KCBS contest we came in 7th out of 52 and used Dr BBQ's injection. __________________ 2010 South Carolina State BBQ Champion (SCBA)

03-04-2011, 06:20 PM	#22
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi	What I have found out when I Inject a Brisket, Boston Butt, Chicken or whatever you Inject, is to never use too much salt...I usually Dry Rub my Meats also so I use discretion with the Salt... __________________ Getting A smoke Ring is were it's at Yall

03-04-2011, 06:12 PM	#20
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado	The last brisket I cooked on my UDS was injected with a mix of beer, beef broth, a bit of the rub I was using on the outside, and some Franks extra hot sauce. Boy o boy was it ever delicious and very moist. My next brisket is also going to be injected.

03-04-2011, 06:29 PM	#23
wheelterrapin Take a breath! Join Date: 03-19-08 Location: Searcy, Arkansas	Every since I came back from MYron Mixon's class I inject and it makes a BIG difference in my opinion.

03-04-2011, 06:31 PM	#24
Mike in Corpus Is lookin for wood to cook with. Join Date: 02-09-11 Location: Corpus Christi, Texas	I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".

03-04-2011, 11:14 PM	#25
dworl Got Wood. Join Date: 02-21-11 Location: Newark, CA	thanks..appreciate all the great feedback.

03-04-2011, 11:25 PM	#27
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Mike, I did read it wrong. My bad. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-05-2011, 12:02 AM	#28
wormdrink67 On the road to being a farker Join Date: 11-07-10 Location: erwin, TN	Inject. Period.

03-05-2011, 12:08 AM	#29
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA.	I inject the sh&t out of (or into..) all my briskeys. I prefer Kosmos. __________________ Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

03-05-2011, 08:54 AM	#30
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	You mean like a dry injection inside the fat layer between the flat and point right? __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

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