Brisket injection mechanics

Im a Walrus · 08-21-2011, 07:23 PM

I just tried my first brisket, and it turned out fantastic. I didn't inject, but now I want to see how that goes too. The brisket I cooked didn't have nearly as much flavor in the middle as I would have hoped and I have to imagine injecting helps with that. So- what are the mechanics of it?

Do you inject through the fat cap or the other side? I cooked with the fat cap down and it worked great, so to keep juices in maybe inject through the meaty side?

What pattern do you inject in to get uniform spread? Checkerboard?

I assume you only inject once at the beginning before it goes on the grill. Is that right?

Any other tips?

Thanks!

sitnfat · 08-21-2011, 07:26 PM

One inch checkerboard pattern is what I do and inject through the meat side. I then pat it dry and apply my rub let is sit overnight in a cooler and cook the next morning

Im a Walrus · 08-22-2011, 01:02 AM

Quote:

Originally Posted by sitnfat

One inch checkerboard pattern is what I do and inject through the meat side. I then pat it dry and apply my rub let is sit overnight in a cooler and cook the next morning

Thanks!

Hub · 08-22-2011, 07:52 AM

The checkerboard pattern works well. I also recommend more injection in the flat than in the point. Injection liquid should compliment the great brisket meat flavor, not overpower it. I like Butcher's mixed half strength but there are other good products -- look around. Home-made injections are fine, too so long as they don't have tons of salt or too much spice.

thirdeye · 08-22-2011, 08:24 AM

I do the checkerboard patter too, I've played with positioning the needle parallel to the grain and also against the grain, but can't tell a big difference. In thicker parts I'll shoot a little, withdraw a bit and shoot again. I shoot mine at least 5 hours before pit time.

The best tip is to lay a piece of plastic wrap over your brisket and inject through it. It will act as as a splatter shield and save some clean-up on your kitchen walls (and on your shirt)

One other thing.... I also will inject when the brisket hits 170° especially if I'm doing a foil finish. This late injection is working good for me.

luke duke · 08-22-2011, 11:42 AM

Quote:

Originally Posted by thirdeye

I also will inject when the brisket hits 170°

Is anyone else injecting mid-cook?

JS-TX · 08-22-2011, 12:29 PM

Quote:

Originally Posted by thirdeye

One other thing.... I also will inject when the brisket hits 170° especially if I'm doing a foil finish. This late injection is working good for me.

Why especially when doing a foil finish? Does the injection/juice tend to seep out during the foil? Do you use a homemade injection? Thanks

bam · 08-22-2011, 01:12 PM

Been using Kosmos and a little rub in the injection. Have not tried the second injection at 170 may have to give this a try.

08-21-2011, 07:23 PM	#1
Im a Walrus Got Wood. Join Date: 06-20-11 Location: st louis, missouri Downloads: 0 Uploads: 0	Brisket injection mechanics I just tried my first brisket, and it turned out fantastic. I didn't inject, but now I want to see how that goes too. The brisket I cooked didn't have nearly as much flavor in the middle as I would have hoped and I have to imagine injecting helps with that. So- what are the mechanics of it? Do you inject through the fat cap or the other side? I cooked with the fat cap down and it worked great, so to keep juices in maybe inject through the meaty side? What pattern do you inject in to get uniform spread? Checkerboard? I assume you only inject once at the beginning before it goes on the grill. Is that right? Any other tips? Thanks!

08-21-2011, 07:26 PM	#2
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	One inch checkerboard pattern is what I do and inject through the meat side. I then pat it dry and apply my rub let is sit overnight in a cooler and cook the next morning __________________ Rub Won Out BBQ Team,Brisket 180 club

08-22-2011, 07:52 AM	#4
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	The checkerboard pattern works well. I also recommend more injection in the flat than in the point. Injection liquid should compliment the great brisket meat flavor, not overpower it. I like Butcher's mixed half strength but there are other good products -- look around. Home-made injections are fine, too so long as they don't have tons of salt or too much spice. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

08-22-2011, 08:24 AM	#5
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I do the checkerboard patter too, I've played with positioning the needle parallel to the grain and also against the grain, but can't tell a big difference. In thicker parts I'll shoot a little, withdraw a bit and shoot again. I shoot mine at least 5 hours before pit time. The best tip is to lay a piece of plastic wrap over your brisket and inject through it. It will act as as a splatter shield and save some clean-up on your kitchen walls (and on your shirt) One other thing.... I also will inject when the brisket hits 170° especially if I'm doing a foil finish. This late injection is working good for me. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

08-22-2011, 01:12 PM	#8
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	Been using Kosmos and a little rub in the injection. Have not tried the second injection at 170 may have to give this a try. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

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