oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-10-2010, 09:20 AM   #1
AginAustin
Got Wood.
 
Join Date: 09-21-09
Location: Austin, Texas
Default When do you inject Brisket?

I'll be trying Kosmo's brisket injection for the first time next weekend...I can't wait to see how it turns out! I do have a few questions for the Brethren. When do you inject the brisket? I would assume after the rub is applied. I would think that you don't want to move the meat around too much or the injection would work its way out of the meat. Also, do you let the brisket sit out for awhile after it is injected? If so, how long?
AginAustin is offline   Reply With Quote


Old 02-10-2010, 09:28 AM   #2
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Default

No expert here as I've injected just one brisket with Butchers. Awesome. I rubbed it up first then into a big plastic baggie for the injection, less squirting on the kitchen walls that way. Did that as the smoker was coming up to temp. and then left it on the counter till smoker was ready. Good luck and let us know how the Kosmos is.
Smokin' D is online now   Reply With Quote


Old 02-10-2010, 09:31 AM   #3
Three porks
Full Fledged Farker
 
Join Date: 01-19-10
Location: Champaign, IL
Default

For me, personally I like to inject then rub. When I'm injecting, the fluids are squirting everywhere making my rub more of a paste plus displacing all the goodness.
Three porks is offline   Reply With Quote


Old 02-10-2010, 09:57 AM   #4
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Default

forgot to say that rub is applied after the injection, too.
Smokin' D is online now   Reply With Quote


Old 02-10-2010, 09:59 AM   #5
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Read Kosmo's instructions.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 02-10-2010, 10:22 AM   #6
AginAustin
Got Wood.
 
Join Date: 09-21-09
Location: Austin, Texas
Default

so there isn't a problem with the injection leaking out of the brisket if you rub it after you inject it? I'm surprised...
AginAustin is offline   Reply With Quote


Old 02-10-2010, 10:34 AM   #7
Three porks
Full Fledged Farker
 
Join Date: 01-19-10
Location: Champaign, IL
Default

Quote:
Originally Posted by AginAustin View Post
so there isn't a problem with the injection leaking out of the brisket if you rub it after you inject it? I'm surprised...
I think you'll be surprised. I injected 2 cups of fluid into a 13 lbs brisket the other day and it only leaked back out maybe 1/8 cup. I wouldn't go twisting the fibers....that might expel some fluid. Also, if you inject then chill, I notice that the fluid gets forced back out. I usually inject when the meat is coming up to room temp then rub you should be fine.....just my method though. (This might change with a hot/fast brisket, I like to start cold on the smoker)

Good luck.
Three porks is offline   Reply With Quote


Old 02-10-2010, 10:46 AM   #8
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

I inject only on a full moon, when it's highest in the sky. Have a voodoo princess
shake the rub on and rub it in good afterwards...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Old 02-10-2010, 10:58 AM   #9
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

I like to trim, inject, rest, rub, rest, cook. Starting anywhere from 2-6 hrs. Before my cook. Never tried Kosmos though.
Jorge is online now   Reply With Quote


Old 02-10-2010, 11:44 AM   #10
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Default

I've injected 6 hours before and 30 minutes before. Had good results both ways.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Old 02-10-2010, 12:42 PM   #11
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

I remember reading somewhere that some folks don't inject anything until about halfway through the cooks, like when it reaches its stall. Anyone here do that or heard of doing it?
Dave
__________________
When the going gets tough, I take more fiber.
Mo-Dave is offline   Reply With Quote


Old 02-10-2010, 02:08 PM   #12
Smoke & Beers
is One Chatty Farker
 
Join Date: 09-10-08
Location: Ellis Co. KS
Default

never
__________________
~~~~~~~~~~~~~~~~~~~~~~~
Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B]
Blue Weber Performer w/SS top & gas assist
Weber One Touch Gold & a Weber 22 1/2" Silver
Traeger Jr
2 UDS's Born 9-19-08 & 3-6-09
Weber Smokey Joe Platinum
[COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR]

"If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne
Smoke & Beers is offline   Reply With Quote


Old 02-10-2010, 02:30 PM   #13
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Guess I saw it in a dream, happens all the time.
Dave
__________________
When the going gets tough, I take more fiber.
Mo-Dave is offline   Reply With Quote


1 members found this post helpful.
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brand new Bigmista video! Should I inject brisket? Bigmista Q-talk 15 01-27-2012 01:07 AM
Cooking 6.5# brisket flat tomorrow...should I inject and rub tonight? Philly-QueMaster Q-talk 8 04-09-2010 08:28 PM
Brisket - Inject or not? gtsum Q-talk 32 12-21-2009 09:54 PM
Brisket: Inject, Marinade, or Not at all? BBQNUTT Competition BBQ 31 08-05-2008 11:27 PM
What do you inject your brisket with? MileHighSmoker Q-talk 17 10-13-2007 08:07 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 04:35 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.