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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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07-02-2007, 11:40 PM | #1 |
is one Smokin' Farker
Join Date: 10-21-06
Location: Odessa WEST TEXAS
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Brisket injection vs. no for comps
I know this ?? has been asked many times but I was just wonderin' with all the new folks to the forum,what the consensus was for comps.
Also, what's the injection you like best?? Sound off!!!
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[B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B] |
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07-03-2007, 07:10 AM | #2 |
is one Smokin' Farker
Join Date: 05-04-07
Location: Carthage, Mo.
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I hope you get a lot of feedback on this thread.
We are still trying to find the right injection also. Yesterday we did 2 briskets, injected 1 and left 1 alone, and the one with no injection turned out better this time... oh...We have been injecting for comps.
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-Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304 |
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07-03-2007, 07:26 AM | #3 |
On the road to being a farker
Join Date: 05-26-07
Location: Lincoln,Ne
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I have never injected a brisket, and our usually turn out pretty good. I'm not opposed to doing it, I do inject our butts.
I am curious to try fab b, just to see what the fuss is about. Caveman, what did you use for an injection?
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07-03-2007, 07:37 AM | #4 |
is one Smokin' Farker
Join Date: 06-13-07
Location: Parkville, Mo
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I have never injected a Brisket for a comp but I am not opposed to it either. My main concern with it at a comp is inexperience with it and from what I have read on here a injection can speed up the cooking time on occasion. That and I don't really have a good recipe either. That being said my brisket generally turns out nice and Juicy as it is.
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Chad B NB Bandera, Webber Kettle, Backwoods Party, Large BGE |
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07-03-2007, 07:58 AM | #5 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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I have injected Butts and Briskerts many times over the years.
I could never really tell any difference when I didn't inject. SO, I do not inject and my meats come out Perfecto every time. Too messy for me when I can't tell the difference anyway. That's just me and I don't know Jack Crap about anything anyway!!! Smoke On!!!!!
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07-03-2007, 08:13 AM | #6 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I had always injected at home prior to doing comps. Then noticed that my brother did not inject the briskets during comps and was puzzled. In our first 2 comps, the briskets have finished in the top 25% so I tried this at home. The last brisket I made I did not inject (and I cut the fat cap entirely off) and it turned out great.
For those of you wondering how I kept it moist without the fat cap, I smoked it in a Backwoods vertical and it keeps in plenty of moisture and humidity. I also put a lot of the fat on the rack above it to allow it to drip down. Worked sweet, I was able to get a good rub on all the sides and when eating it ... it was all meat. No messing with the fat - other than some fat between the point and the flat for a handful of slices. I'll be using that method again on my next brisket.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-03-2007, 08:21 AM | #7 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Y'all have talked me right out of injecting.
TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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07-03-2007, 08:25 AM | #8 | |
is one Smokin' Farker
Join Date: 05-04-07
Location: Carthage, Mo.
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Quote:
tried injecting beef broth (ok also). Also tried whisky and olive oil (actually our best results, but flavor was a little strong)
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-Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304 |
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07-03-2007, 08:27 AM | #9 | |
On the road to being a farker
Join Date: 05-26-07
Location: Lincoln,Ne
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Quote:
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07-03-2007, 08:51 AM | #10 |
is one Smokin' Farker
Join Date: 10-21-06
Location: Odessa WEST TEXAS
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I normally don't inject briskets....but have been toying with the idea....I trim only to about 1/4 in. fat cap and (Uh Oh controversial) ussually cook fat cap up............ I usually have good results ....entering my first comp though, on the 21st. and wanted to play around on practice meats....
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[B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B] |
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07-03-2007, 10:23 AM | #11 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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We have cooked a lot of briskets with injections and without, with marinating and without, fast, slow and everywhere in between. We do not inject or marinade before cooking because it just doesn't seem to make that much difference. We do marinade after the briskets are wrapped when the color looks about right (usually between 150 and 170 degrees). We have used Fab B several times and for some reason, every time we have tried it the brisket turned out dry.
Your actuall mileage may vary!!...just our experiences! |
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07-03-2007, 11:33 AM | #12 |
is one Smokin' Farker
Join Date: 06-12-04
Location: New Orleans
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Interesting.
I've been off list for quite awhile, and back then, the concensus seemed to be that for briskets, you left the fat cap on, but, when you cooked them, you put them fat side down to protect the meat from the heat. I've had great luck doing this....<P> Never heard of the injecting of briskets....pork yet, but, not brisket.<P> For pork like like a mixture of apple juice concentrate, some vinegar and a little Tony Chachere's creole seasoning....good for injecting, and for mopping..... What injections are ya'll likeing for pork? For brisket? |
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07-03-2007, 11:44 AM | #13 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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I like the idea of putting the fat above the meat to drip down. That's an interesting concept. I'm going to pick up my new smoker this afternoon but it's a barrel smoker and doesn't have vertical racks obviously. I'm wondering if I can rig something. I'll have to see when I get it all together.
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07-03-2007, 11:47 AM | #14 | |
is one Smokin' Farker
Join Date: 06-12-04
Location: New Orleans
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same here
Quote:
They argued that you could save the meat's moisture much more by putting the fat between it and the heat than by letting the fat 'drip' down on it. I don't remember the exact reasoning...but, after reading back then....and trying it fat side down...I've been a convert. |
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07-03-2007, 12:42 PM | #15 |
On the road to being a farker
Join Date: 05-26-07
Location: Lincoln,Ne
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For pork I just use Aplpe juice, salt, onion powder and garlic powder. I have tried adding in worschtershire and franks red hot, but i really couldnt tell much of a difference.
I really just like to keep in simple.
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