Cooking 6.5# brisket flat tomorrow...should I inject and rub tonight?

Philly-QueMaster · 04-09-2010, 01:45 PM

I'm going to be cooking a 6.5# brisket flat tomorrow morning. I'm wondering if I should do any prep work to it tonight? I haven't done a brisket before so this will be my first. I was wondering if I should rub it tonight or maybe inject it? If so what kind of rub and what kind of injection?

Thanks,
Patrick

JamesTX · 04-09-2010, 02:10 PM

I don't rub or marinate in advance - and I never inject my briskets. Just rub it before I go out to start the fire.

As far as rub - try seasoned salt followed by coarse salt and pepper. Pretty basic, but it gives you a good place to start.

Chef Jim · 04-09-2010, 02:15 PM

OK, I like to rub the night before and did inject on my last one. This is why cookin is fun, we all do it different.

Can't say my brisket was great. It tasted good but was not a tender as I would have liked.

My opinion on the rub is that overnight gives it a chance to sort of soak into the meat. Injection can be done just before the cook if you like. I have not found much difference, but am a BIG fan of injecting, especially birds.

Good luck, and try it many different ways. Jim

landarc · 04-09-2010, 02:17 PM

Currently I do pretty much what JamesTX does. I do own a brand spanking new injector though and have plans for it.

Bartstop · 04-09-2010, 03:27 PM

I quit using my injector a long time ago. It always seemed like 90% of what I injected just leaked out during the cook. I have found that my briskets turn out best if I soak it in a water/salt/vinegar solution overnight or longer. The salt soaks in and brings out the flavor of the meat while the acid of the vinegar helps to break down the tissues making it more tender.

Just my 2 cents.

Bartstop

Philly-QueMaster · 04-09-2010, 04:07 PM

Quote:

Originally Posted by Bartstop

I quit using my injector a long time ago. It always seemed like 90% of what I injected just leaked out during the cook. I have found that my briskets turn out best if I soak it in a water/salt/vinegar solution overnight or longer. The salt soaks in and brings out the flavor of the meat while the acid of the vinegar helps to break down the tissues making it more tender.

Just my 2 cents.

Bartstop

Hmmm....very...interesting. Sounds almost like a brine. So you marinade it overnight? These are some good ideas I need to try. I'm thinking for my first time around I should do the KISS method.

JD McGee · 04-09-2010, 04:22 PM

...should I inject and rub tonight?

Yep...

BRBBQ · 04-09-2010, 04:27 PM

I just posted my brisket not post , it was my 1st injected brisket, to bad it I didn't get to find out how it came out!

bigabyte · 04-09-2010, 08:28 PM

I tend to do as the first response suggested.

04-09-2010, 01:45 PM	#1
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Willow Grove, PA Downloads: 0 Uploads: 0	Cooking 6.5# brisket flat tomorrow...should I inject and rub tonight? I'm going to be cooking a 6.5# brisket flat tomorrow morning. I'm wondering if I should do any prep work to it tonight? I haven't done a brisket before so this will be my first. I was wondering if I should rub it tonight or maybe inject it? If so what kind of rub and what kind of injection? Thanks, Patrick

04-09-2010, 02:15 PM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	OK, I like to rub the night before and did inject on my last one. This is why cookin is fun, we all do it different. Can't say my brisket was great. It tasted good but was not a tender as I would have liked. My opinion on the rub is that overnight gives it a chance to sort of soak into the meat. Injection can be done just before the cook if you like. I have not found much difference, but am a BIG fan of injecting, especially birds. Good luck, and try it many different ways. Jim __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

04-09-2010, 02:17 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Currently I do pretty much what JamesTX does. I do own a brand spanking new injector though and have plans for it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-09-2010, 04:22 PM	#7
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	...should I inject and rub tonight? Yep... __________________ Wine Country "Q" Competition BBQ

04-09-2010, 08:28 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I tend to do as the first response suggested. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-09-2010, 02:10 PM	#2
JamesTX is one Smokin' Farker Join Date: 10-21-07 Location: Austin, TX Downloads: 0 Uploads: 0	I don't rub or marinate in advance - and I never inject my briskets. Just rub it before I go out to start the fire. As far as rub - try seasoned salt followed by coarse salt and pepper. Pretty basic, but it gives you a good place to start.

04-09-2010, 03:27 PM	#5
Bartstop On the road to being a farker Join Date: 03-19-10 Location: Kansas Downloads: 0 Uploads: 0	I quit using my injector a long time ago. It always seemed like 90% of what I injected just leaked out during the cook. I have found that my briskets turn out best if I soak it in a water/salt/vinegar solution overnight or longer. The salt soaks in and brings out the flavor of the meat while the acid of the vinegar helps to break down the tissues making it more tender. Just my 2 cents. Bartstop

04-09-2010, 04:27 PM	#8
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	I just posted my brisket not post , it was my 1st injected brisket, to bad it I didn't get to find out how it came out!

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