Flavoring competition brisket

F

Flavor Dave

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• May 1, 2007

• #1

Any suggestion on the preperation to the brisket before it goes on the pit? Not really talking about the rubs. More about getting the rub into the meat. Poking holes, injecting, cutting slits or whatever gets the flavor in the meat. Thanks for any advice!!!!!

 

CajunSmoker

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• May 1, 2007

• #2

I'm not a competition guy, but from what little I have seen the judges prefer the meat to taste like meat not seasonings. I have seen injections used but what I saw used was to help with moisture more than flavor. Seems like it was mostly beef broth.

 

bbqneo

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• May 2, 2007

• #3

I have been using the Chris Lilly injection (do a search and you can find it) then using my rub and have been getting nice moist flavorful brisket.

 

S

SP

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• May 2, 2007

• #4

You can inject it. I sometimes use a Jaccad Meat tenderizer. http://www.jaccard.com/Home-Product-WTender-48B.asp?group=H
I have cut small holes and put herbs in them. There are a lot of thing you can do. Its just a little trial and error.

 

River City Smokehouse

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• May 2, 2007

• #5

Take a look at the "Big Cow Injection" by Ray Lampe. Do a search on google and you should find it. It is a mixture of beef bullion
garlic powder
onion powder
cayenne pepper
I used it recently and the way it came out I didn't see any discoloration in the meat nor did it throw off the flavor of the meat. I think it really enhanced the taste if you ask me.