עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-04-2011, 10:45 AM   #1
dworl
Got Wood.
 
Join Date: 02-21-11
Location: Newark, CA
Downloads: 0
Uploads: 0
Default Brisket - Injection

Curious to know how may folks inject vs those who don't?

I've started trying it out with a combo of beef base, butcher's and liquid smoke and a few times it "stained" the meat...which I assume would be bad in competition.
dworl is offline   Reply With Quote


Unread 03-04-2011, 11:35 AM   #2
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

I don't inject, but then I don't compete. You talking about comp brisket or backyard brisket? Many inject at home too, I've just not tried it.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Unread 03-04-2011, 11:43 AM   #3
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Stain probably from the liquid smoke. Why use liquid smoke to start with.
You will be smoking it as it's cooked.
1FUNVET is offline   Reply With Quote


Unread 03-04-2011, 11:54 AM   #4
OakPit
is One Chatty Farker
 
Join Date: 03-17-09
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

I inject as a rule weather it is a contest or for the family. It just makes a better brisket/shoulder/butt (to me). If you are going to enter in a contest, I'd definitely avoid anything that stains.
__________________
-Tim

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote


Unread 03-04-2011, 12:03 PM   #5
J_Don
is One Chatty Farker
 
Join Date: 07-02-09
Location: Hattiesburg, MS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1FUNVET View Post
Stain probably from the liquid smoke. Why use liquid smoke to start with.
You will be smoking it as it's cooked.
You took the words right out of my mouth or should I say away from my fingertips? The last time I used liquid smoke was many years ago when I was still grillin on a gas grill.
__________________
Weber 22.5 Silver, Weber 22.5 Gold
Weber 22.5 Performer, Weber 22.5 WSM
Weber Smokey Joe & Weber Smokey Joe Mini WSM
Char-Griller Super Pro w/Firebox (2)
Kenmore Elite Gasser w/ Rotisserie
Cajun Cooker (3)
UDS In Progress
[COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR]
H D FXSTD
J_Don is offline   Reply With Quote


Thanks from:--->
Unread 03-04-2011, 12:20 PM   #6
mkevenson
Found some matches.
 
mkevenson's Avatar
 
Join Date: 02-05-11
Location: Santa Rosa, Calif
Downloads: 0
Uploads: 0
Default

After my first brisket injection I have never done one without. I use Kosmos a bit diluted. There are many theories on the staining, some say if you inject with the grain you avoid the staining, some say against. I personally inject with the grain and have not noticed staining.

Good luck.
__________________
Mark, Mark's Kitchen & Smokin' BBQ, We're Just Cookin' Here
mkevenson is offline   Reply With Quote


Thanks from: --->
Unread 03-04-2011, 12:26 PM   #7
inv3ctiv3
is one Smokin' Farker
 
inv3ctiv3's Avatar
 
Join Date: 01-05-11
Location: Santa Barbara, CA
Downloads: 0
Uploads: 0
Default

I'm gonna try and inject a brisket for the first time this weekend, we'll see how it turns out.
__________________
Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen
inv3ctiv3 is offline   Reply With Quote


Unread 03-04-2011, 12:49 PM   #8
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Downloads: 0
Uploads: 0
Default

I really don't care for liquid smoke on my meats. It tastes kind of bitter to me. I did put just a tad in some frozen lima beans this week along with a beef boulion cube. Now that was tasty
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Unread 03-04-2011, 12:57 PM   #9
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

liquid smoke?

try to inject in line with the grain, should have less staining issues
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Thanks from:--->
Unread 03-04-2011, 01:01 PM   #10
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

I inject sometimes, not at others. When I do, I use Kosmo's.
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Thanks from:--->
Unread 03-04-2011, 02:40 PM   #11
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

I LOVE Butchers. However, I've tried it with beef stock, without, up, down sideways,
and I still only like it mixed per directions, with water, and let set-up overnight...

Inject in small amounts over many injection areas...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Unread 03-04-2011, 03:07 PM   #12
dworl
Got Wood.
 
Join Date: 02-21-11
Location: Newark, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wampus View Post
I don't inject, but then I don't compete. You talking about comp brisket or backyard brisket? Many inject at home too, I've just not tried it.
good question...more interested from competition point of view.
dworl is offline   Reply With Quote


Unread 03-04-2011, 03:09 PM   #13
dworl
Got Wood.
 
Join Date: 02-21-11
Location: Newark, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1FUNVET View Post
Stain probably from the liquid smoke. Why use liquid smoke to start with.
You will be smoking it as it's cooked.
cooking on a traeger which i find needs a little extra...matter of taste, but if cause of staining will stop using it.
dworl is offline   Reply With Quote


Unread 03-04-2011, 03:12 PM   #14
dworl
Got Wood.
 
Join Date: 02-21-11
Location: Newark, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by mkevenson View Post
After my first brisket injection I have never done one without. I use Kosmos a bit diluted. There are many theories on the staining, some say if you inject with the grain you avoid the staining, some say against. I personally inject with the grain and have not noticed staining.

Good luck.
appreciate the responses, thanks.

first heard of enhancing pellet smokers with liquid smoke from Bill Anderson.
dworl is offline   Reply With Quote


Unread 03-04-2011, 03:21 PM   #15
Oldschoolbbq
Full Fledged Farker
 
Oldschoolbbq's Avatar
 
Join Date: 05-14-10
Location: Gibsonburg,Ohio
Downloads: 0
Uploads: 0
Default Inject a Brisket 8(-

Dworl,There are a lot of folks here that frown on injecting a Briskey,and especially with (YUK) liquid Sm..., Sm...., gag ; I can't even say the ls thing
Here's the thing,coat your Brisket with S/CBP liberally. put it on a 225*F cooker and forget about it for 1.5hrs. X the weight of the Brisket.
Don't open it,don't look at it and by all means leave it the heck alone
at the end of the wait, you'll have the best tasting Meat you have had in a long time.You won't have any leftovers,but just in case you do,
make chili,or stew or something you come up with.
Brisket is easy if you just leave it alone;that's why we all have more than 1 cooker,more room for more stuff.
stay busy and when you smoke,remember,
__________________
SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!
Oldschoolbbq is offline   Reply With Quote


Thanks from:--->
Reply

Tags
brisket, injection

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Brisket injection bnew17 Q-talk 10 08-16-2011 03:22 PM
brisket injection Smokin' Hicks Q-talk 26 04-21-2011 09:57 PM
brisket injection royfraz Q-talk 2 05-22-2010 11:42 PM
Brisket injection Grumpy's Q Q-talk 18 09-15-2006 08:15 AM
Brisket injection? Bigmista Q-talk 5 11-29-2004 01:58 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:36 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.