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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 10-01-2009, 09:15 AM   #1
cameraman
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Default injection marinade for beef brisket

Smoking my first beef brisket this weekend. I'm looking for a good beefy flavor. Not Greek, not Latin, beefy. I'm planning on a salt and pepper rub. I don't have time to mail order a marinade so I'm wondering if someone could post a good injection marinade recipe that will help me achieve my goals. Also, how many hours before start time should I inject it? Thanks.
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Unread 10-01-2009, 09:25 AM   #2
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beef stock, salt, maybe some sugar and vinegar too, just make sure it is all disolved first
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Unread 10-01-2009, 09:45 AM   #3
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Oh Jesus. Please don't use an injection on your first try. Try to just nail the basics first.

When you were a kid and got first interested in injections, was she a ten? No, you worked your way up? Hold it.. mine was and still is a ten. Saw her on facebook at 44. hmmm bad example.

Look, everything you ever need to know about brisket was on Footloose. That scene where the guys are talking about getting to dance on the dance floor?

"Pick out the ugliest loneliest girl in the club and ask her to dance, then when they see you dance, all the girls will want you...." Then you can pull out the injection needle, start stabbing those puppies with your streams of salty stock and be careful that when you pull it out it doesn't dribble all over the carpet and stuff. Then, when your done, throw that little honey on a table and pull out your knife and slice her right down the middle and you can see how your injection colored her insides a bit. Its gross... and you wanna stick your mouth on something your injected your juices into?

Uh... we are talking about MEAT perverts! In case you went there.


Of course... I have already posted the ultimate injection. But you don't start there.

see ya next month
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Unread 10-01-2009, 10:40 AM   #4
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Quote:
Originally Posted by barbefunkoramaque View Post
Oh Jesus. Please don't use an injection on your first try. Try to just nail the basics first.

When you were a kid and got first interested in injections, was she a ten? No, you worked your way up? Hold it.. mine was and still is a ten. Saw her on facebook at 44. hmmm bad example.

Look, everything you ever need to know about brisket was on Footloose. That scene where the guys are talking about getting to dance on the dance floor?

"Pick out the ugliest loneliest girl in the club and ask her to dance, then when they see you dance, all the girls will want you...." Then you can pull out the injection needle, start stabbing those puppies with your streams of salty stock and be careful that when you pull it out it doesn't dribble all over the carpet and stuff. Then, when your done, throw that little honey on a table and pull out your knife and slice her right down the middle and you can see how your injection colored her insides a bit. Its gross... and you wanna stick your mouth on something your injected your juices into?

Uh... we are talking about MEAT perverts! In case you went there.


Of course... I have already posted the ultimate injection. But you don't start there.

see ya next month
LOFLMAO...!!! Good one Donnie!

cameraman...if this is your first brisket I'd keep it simple at first (which is what I think Funk was alluding to...). Just try a simple rub of salt, pepper, and a little garlic and onion powder. See how you like it with just the rub then go from there. Most folks (myself included) do not inject for home eats...only competition. Good luck!
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Unread 10-01-2009, 10:47 AM   #5
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briskett is to hard to get right for some people in the first place you should always start with the basics and go from there but briskett if smoked correctly does not need a marinade only salt pepper smoke and beer to drink while your smoking as it takes a while to smoke a good size briskett!! Good luck
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Unread 10-01-2009, 11:10 AM   #6
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Quote:
Originally Posted by JD McGee View Post
Most folks (myself included) do not inject for home eats...only competition. Good luck!
Makes note for Pike Place....
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Unread 10-01-2009, 07:14 PM   #7
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Y'all are too generous with your wisdom. It's appreciated.
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Unread 10-01-2009, 07:52 PM   #8
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Well said Donnie...
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Unread 10-01-2009, 07:56 PM   #9
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Go with Donnie's advise and do a simple brisket to start. Time in grade will improve what you like from there. Simple is sometimes the best bro. Keep us posted.
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Unread 10-01-2009, 08:00 PM   #10
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CM,

I hope you not mis-interpret their suggestions... there was no bad intentions or bent noses infered. Brisket is known to be the one of the hardest cuts to master.

Anyone can give you suggestions on complex injections, marinades, and multi-layered rubs... however to begin with your first... complexity is not the first priority. The cooking technique is... as in its the cook, not the cooker mentaliyy.

If I don't know how to cook a brisket til its tender delicasy with a simple salt/pepper rub... the marinades, injections, and complex rubs will only be on a tough piece of meat I will not be happy with and not learn a thing about it.

Alot of us believe in the passion of the BBQ and the knowledge base within its forum.
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Unread 10-01-2009, 08:27 PM   #11
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I am still a newbie. These guys have helped me, and continued to help me, a lot.
My advice for your brisket, for what it's worth, comes down to 6 words.

"Keep it simple, low and slow."

and post pron so we can celebrate your success.
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Unread 10-01-2009, 08:45 PM   #12
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I like to use a rub that has hardly any salt if I'm going to let sit for 12+ hours than rub again after w/ salt and more rub then on to the cooker. I believe the salt pulls the moisture out when sitting for long periods of time. I'm sure alot of folks will disagree but I find that works for me.
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Unread 10-01-2009, 08:48 PM   #13
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I'm with the "no injection" crowd.

First time I would recommend kosher salt and pepper. You've got to learn the meat first. Understand what it does and what it tastes like.
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Unread 10-02-2009, 08:13 AM   #14
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I enjoyed Claude's Brisket Marinade.. google it
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Unread 10-02-2009, 10:13 AM   #15
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So here's the plan at the moment. Start a minion fire at midnight and salt and pepper the beef (maybe add a little onion and garlic powder to the rub) Then back in the fridge until 1 am. Make adjustments to the vent working for the magic 225. Pull the meat at 1 and on the fire at 2 when I add more briquets and a couple of wood chunks. Then check and adjust every couple of hours until morning. Then check and adjust every hour until close. Then check as necessary. Pull at 205 (?) and then wrap and into the cooler until dinner. Where am I going wrong here?
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