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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


View Poll Results: Brisket: Inject, Marinade, or neither?
Inject 44 56.41%
Marinade 9 11.54%
Do not Inject or Marinade 25 32.05%
Voters: 78. You may not vote on this poll

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Unread 08-04-2008, 12:39 PM   #1
BBQNUTT
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Default Brisket: Inject, Marinade, or Not at all?

Just curious to see how many teams inject versus marinade versus nothing at all. I've never tried injecting brisket, or marinading, but would consider giving it a try if it would improve my scores... :)
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Unread 08-04-2008, 12:46 PM   #2
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I've been known to inject and marinade a brisket or two in my time, sometimes I just cook em like God made em.
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Unread 08-04-2008, 01:52 PM   #3
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For comps we always inject. At home I usually do, but not always.
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Unread 08-04-2008, 02:09 PM   #4
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We both inject and marinade. I'm a big fan of the needle for those larger cuts.
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Unread 08-04-2008, 02:21 PM   #5
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We do both, plus the occasional brine when in the mood.
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Unread 08-04-2008, 03:23 PM   #6
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We love to inject and marinade, depends on the mood and who we are cooking for!
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Unread 08-04-2008, 03:34 PM   #7
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How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
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Unread 08-04-2008, 03:45 PM   #8
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Quote:
Originally Posted by BBQNUTT View Post
How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
Inject with the grain, not down through it. The color in your injection spreads out that way.
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Unread 08-04-2008, 04:58 PM   #9
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Quote:
Originally Posted by BBQNUTT View Post
How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
In addition to Jeff's advice:
  • Inject evenly and thoroughly
  • Stay away from injection ingredients like wooster that stain or oils that will clump
  • If using Fab, thin out the Fab B or use Fab B Lite
  • Stress the meat (twist, stretch, bend) after injecting
  • Marinade for 4+ hours after injecting
  • Dredge the slices in a filtered au jous/sauce combo that minimizes color variations
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Unread 08-04-2008, 08:29 PM   #10
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i was getting on line to ask this question

i have never injected the brisket and i wanted everyone thoughts
now i have them

we use our rub and cook the brisket this is how we have all ways done it

i guess i will have to cook one with an injection

what are you using out there

york
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Unread 08-04-2008, 08:37 PM   #11
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Beef broth with a touch of rub...everytime.
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Unread 08-04-2008, 08:38 PM   #12
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Quote:
Originally Posted by beam boys bbq View Post
i was getting on line to ask this question

i have never injected the brisket and i wanted everyone thoughts
now i have them

we use our rub and cook the brisket this is how we have all ways done it

i guess i will have to cook one with an injection

what are you using out there

york
Might as well try what a lot of the successful teams are using.. Fab B, Fab B Lite or Butchers BBQ Injection.

if you're anti those types of products for competition, then try a mix of beef broth with your favorite spices (garlic powder, cayenne, black pepper etc).

Or.. try a marinade.. lot's of good ones at the supermarkets or online... Worstershire and garlic are also easy to mix up. Click on the "garlicky Barbecue Marinade" from Adam Perry Lang as part of his recipe here. I've never tried it, but the marinade is simple enough to ensure it tastes great.

http://www.foodandwine.com/recipes/s...becued-brisket
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Unread 08-04-2008, 08:42 PM   #13
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I slather, rub and smoke!
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Unread 08-04-2008, 08:45 PM   #14
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No marinade no injection, got mixed feelings about it -just rub & spritz..
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Unread 08-04-2008, 08:51 PM   #15
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And on the other hand... you have a great cook like Chris Lilly...

The first time I cooked with Chris last year, he let me pick his brain. I got around to asking him about brisket injections and he said he doesn't use anything as it just didn't seem natural when he's tried it (FAB) and likes just dipping in the au jus.. His brisket was fantastic that day I tried it.
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