Brisket Injection

Plowboy · 11-28-2006, 07:07 AM

This is really a comp question, which is why I put it in Comp BBQ.

I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?

Jorge · 11-28-2006, 08:20 AM

Quote:

Originally Posted by Plowboy

This is really a comp question, which is why I put it in Comp BBQ.

I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?

ARe you talking about physical marks from the needle, or stained meat?

The_Kapn · 11-28-2006, 08:29 AM

Todd,

Don't use an injection that stains, like with a lot of Soy Sauce.
Inject with the grain as much as possible.
Inject SLOW to allow the fluid to migrate.
Don't inject a "quick shot" and move away. Inject as much in one area (slowly) as it will accept, then move away some for the next load.

If heavily injected, place in pan in frig overnight to catch the liquid that leaks out. And it will if really loaded,

If you are serious about competition, invest in a brine pump.
Now, "That is an injector" to borrow from Dundee

Do a search, it has been discussed several times.

Never ever been a problem except the one time I injected soy into a turkey breast

TIM

Moderator note:
As to being comp specific?
We will leave this here for a day or two to get the comp perspective. But, we inject in "recreational" que also.

cmcadams · 11-28-2006, 09:07 AM

Flip the brisket every hour or so to help distribute the injection.

Plowboy · 11-28-2006, 11:03 AM

I'm not concerned about staining. I know how to avoid that. It is the physical marks in the meat that I'm concerned about. I'll try the "with the grain" approach and see if I can avoid issue.

Randy has a hog sirenge that we use at comp. Has a pistol grip handle and holds a lot of fluid. I'll have to get a picture someday.

YankeeBBQ · 11-28-2006, 11:14 AM

Quote:

Originally Posted by Plowboy

I'm not concerned about staining. I know how to avoid that. It is the physical marks in the meat that I'm concerned about. I'll try the "with the grain" approach and see if I can avoid issue.

Randy has a hog sirenge that we use at comp. Has a pistol grip handle and holds a lot of fluid. I'll have to get a picture someday.

Like this ?

This is what I use. Works great. I don't get any visible holes in the meat. Which needle are you using ? I use the one with multiple holes in it.

ique · 11-28-2006, 11:15 AM

Quote:

Originally Posted by Plowboy

I'm not concerned about staining. I know how to avoid that. It is the physical marks in the meat that I'm concerned about. I'll try the "with the grain" approach and see if I can avoid issue.

Randy has a hog sirenge that we use at comp. Has a pistol grip handle and holds a lot of fluid. I'll have to get a picture someday.

With the grain works well, you can also try using a smaller gauge needle.

MilitantSquatter · 11-28-2006, 11:24 AM

I agree with Chris.. Check the thickness of the needle you are using... They can vary greatly. IToo thick a needle could easily spread the muscle fibers too far apart and make it difficult to close the gap to a less noticeable level as the internal temp is raised.

SmokeInDaEye · 11-28-2006, 12:10 PM

Quote:

Originally Posted by YankeeBBQ

Like this ?

This is what I use. Works great. I don't get any visible holes in the meat. Which needle are you using ? I use the one with multiple holes in it.

Whoa! I think my Christmas wish list just got a little longer! Where'd I find something like that?

YankeeBBQ · 11-28-2006, 12:47 PM

Quote:

Originally Posted by SmokeInDaEye

Whoa! I think my Christmas wish list just got a little longer! Where'd I find something like that?

I bought mine at alliedkenco.com but you can also get them at sausagemaker.com or from a vetrinary supply catalog. The one I saw in the vet catalog actually came with an extra barrel which I thought was nice.

Plowboy · 11-28-2006, 02:44 PM

Quote:

Originally Posted by YankeeBBQ

Like this ?

This is what I use. Works great. I don't get any visible holes in the meat. Which needle are you using ? I use the one with multiple holes in it.

Similar, but a different design.

ultramag · 11-28-2006, 03:00 PM

I gotta have one of those. Used for intended purposes but never thought about using it for an injector.

Plowboy · 11-28-2006, 03:26 PM

Here's what we have.
http://www.qcsupply.com/Products/280.aspx

chad · 11-28-2006, 04:07 PM

I see that they are around $50.00 (give or take a bit) and that they only hold a couple of ounces per load...still, the measured delivery is nice.

I still like my brine pump with hose that I got from www.butcher-packer.com. I sometimes inject copious amounts of pork or brisket and large volume pump lets me mix gallons of injection. Granted, it is $135.00 but has been worth every penny.

However, these measure dose injectors are really nice and would definately serve most of the brothers needs really well.

Plowboy · 11-28-2006, 04:13 PM

Quote:

Originally Posted by chad

I see that they are around $50.00 (give or take a bit) and that they only hold a couple of ounces per load...still, the measured delivery is nice.

I still like my brine pump with hose that I got from www.butcher-packer.com. I sometimes inject copious amounts of pork or brisket and large volume pump lets me mix gallons of injection. Granted, it is $135.00 but has been worth every penny.

However, these measure dose injectors are really nice and would definately serve most of the brothers needs really well.

Its a matter of scale. For 2-4 butts per comp, what we have works great. Better than the small cajun injector size.

11-28-2006, 07:07 AM	#1
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Brisket Injection This is really a comp question, which is why I put it in Comp BBQ. I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips? __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

11-28-2006, 08:29 AM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL	Todd, Don't use an injection that stains, like with a lot of Soy Sauce. Inject with the grain as much as possible. Inject SLOW to allow the fluid to migrate. Don't inject a "quick shot" and move away. Inject as much in one area (slowly) as it will accept, then move away some for the next load. If heavily injected, place in pan in frig overnight to catch the liquid that leaks out. And it will if really loaded, If you are serious about competition, invest in a brine pump. Now, "That is an injector" to borrow from Dundee Do a search, it has been discussed several times. Never ever been a problem except the one time I injected soy into a turkey breast TIM Moderator note: As to being comp specific? We will leave this here for a day or two to get the comp perspective. But, we inject in "recreational" que also. __________________ "Flirtin' with Disaster" BBQ Team FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, and the legendary "StudeDera". Now cooking with a Charbroil Commercial Gasser, a FEC100, and a Traeger Lil' Tex. NSDQ and SGDM.

11-28-2006, 09:07 AM	#4
cmcadams Babbling Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Flip the brisket every hour or so to help distribute the injection. __________________ Curt McAdams Livefire Blog CBJ, after eating food at comps and listening to other judges tell me how important judges are to barbecue, 9 comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle and mad livefire cooking skillz! :)

11-28-2006, 11:03 AM	#5
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	I'm not concerned about staining. I know how to avoid that. It is the physical marks in the meat that I'm concerned about. I'll try the "with the grain" approach and see if I can avoid issue. Randy has a hog sirenge that we use at comp. Has a pistol grip handle and holds a lot of fluid. I'll have to get a picture someday. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

11-28-2006, 11:24 AM	#8
MilitantSquatter Moderator Join Date: 09-17-05 Location: Merrick, NY	I agree with Chris.. Check the thickness of the needle you are using... They can vary greatly. IToo thick a needle could easily spread the muscle fibers too far apart and make it difficult to close the gap to a less noticeable level as the internal temp is raised. __________________ Vinny Custom Klose BYC BGE - XL 22" Weber Kettle, Smokey Joe & a Gasser Former owner : Medium Spicewine, Pitts & Spitts, (2) Medium BGE's, (2) WSM's, 18" Weber Kettle

11-28-2006, 03:00 PM	#12
ultramag Full Fledged Farker Join Date: 08-28-06 Location: Clinton, MO	I gotta have one of those. Used for intended purposes but never thought about using it for an injector. __________________ BDS-Jumbo Model 2743 WSM-w/mods GOSM 36" Big Block Gasser Proud Member - MOFO Chapter

11-28-2006, 04:07 PM	#14
chad Quintessential Chatty Farker Join Date: 08-13-03 Location: Clearwater, FL	I see that they are around $50.00 (give or take a bit) and that they only hold a couple of ounces per load...still, the measured delivery is nice. I still like my brine pump with hose that I got from www.butcher-packer.com. I sometimes inject copious amounts of pork or brisket and large volume pump lets me mix gallons of injection. Granted, it is $135.00 but has been worth every penny. However, these measure dose injectors are really nice and would definately serve most of the brothers needs really well. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Coleman 5200 gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker