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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
View Poll Results: Brisket: Inject, Marinade, or neither? | |||
Inject | 49 | 59.04% | |
Marinade | 9 | 10.84% | |
Do not Inject or Marinade | 25 | 30.12% | |
Voters: 83. You may not vote on this poll |
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Thread Tools |
08-04-2008, 11:39 AM | #1 |
Knows what a fatty is.
Join Date: 07-30-08
Location: Lebanon, MO
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Brisket: Inject, Marinade, or Not at all?
Just curious to see how many teams inject versus marinade versus nothing at all. I've never tried injecting brisket, or marinading, but would consider giving it a try if it would improve my scores... :)
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Josh Tucker Stumps GF223 with Stoker |
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08-04-2008, 11:46 AM | #2 |
is one Smokin' Farker
Join Date: 04-28-07
Location: South Bend IN
Name/Nickname : Mark
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I've been known to inject and marinade a brisket or two in my time, sometimes I just cook em like God made em.
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Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008 |
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08-04-2008, 12:52 PM | #3 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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For comps we always inject. At home I usually do, but not always.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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08-04-2008, 01:09 PM | #4 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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We both inject and marinade. I'm a big fan of the needle for those larger cuts.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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08-04-2008, 01:21 PM | #5 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Perryville, MD
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We do both, plus the occasional brine when in the mood.
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08-04-2008, 02:23 PM | #6 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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We love to inject and marinade, depends on the mood and who we are cooking for!
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08-04-2008, 02:34 PM | #7 |
Knows what a fatty is.
Join Date: 07-30-08
Location: Lebanon, MO
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How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
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Josh Tucker Stumps GF223 with Stoker |
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08-04-2008, 02:45 PM | #8 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Inject with the grain, not down through it. The color in your injection spreads out that way.
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KCBS Member #14287
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08-04-2008, 03:58 PM | #9 | |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Quote:
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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08-04-2008, 07:29 PM | #10 |
is one Smokin' Farker
Join Date: 10-15-06
Location: washington mo
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i was getting on line to ask this question
i have never injected the brisket and i wanted everyone thoughts now i have them we use our rub and cook the brisket this is how we have all ways done it i guess i will have to cook one with an injection what are you using out there york
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MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke |
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08-04-2008, 07:37 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Beef broth with a touch of rub...everytime.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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08-04-2008, 07:38 PM | #12 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
if you're anti those types of products for competition, then try a mix of beef broth with your favorite spices (garlic powder, cayenne, black pepper etc). Or.. try a marinade.. lot's of good ones at the supermarkets or online... Worstershire and garlic are also easy to mix up. Click on the "garlicky Barbecue Marinade" from Adam Perry Lang as part of his recipe here. I've never tried it, but the marinade is simple enough to ensure it tastes great. http://www.foodandwine.com/recipes/s...becued-brisket
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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08-04-2008, 07:42 PM | #13 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I slather, rub and smoke!
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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08-04-2008, 07:45 PM | #14 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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No marinade no injection, got mixed feelings about it -just rub & spritz..
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-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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08-04-2008, 07:51 PM | #15 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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And on the other hand... you have a great cook like Chris Lilly...
The first time I cooked with Chris last year, he let me pick his brain. I got around to asking him about brisket injections and he said he doesn't use anything as it just didn't seem natural when he's tried it (FAB) and likes just dipping in the au jus.. His brisket was fantastic that day I tried it.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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