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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.


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Unread 08-21-2011, 07:23 PM   #1
Im a Walrus
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Default 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!
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Unread 08-21-2011, 07:26 PM   #2
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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
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Unread 08-22-2011, 01:02 AM   #3
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Quote:
Originally Posted by sitnfat View Post
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!
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Unread 08-22-2011, 07:52 AM   #4
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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.
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Unread 08-22-2011, 08:24 AM   #5
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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.
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Unread 08-22-2011, 11:42 AM   #6
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Quote:
Originally Posted by thirdeye View Post
I also will inject when the brisket hits 170
Is anyone else injecting mid-cook?
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Unread 08-22-2011, 12:29 PM   #7
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Quote:
Originally Posted by thirdeye View Post
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
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Unread 08-22-2011, 01:12 PM   #8
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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.
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