How many Brethren use injections for Brisket?

Bamabuzzard · 11-04-2010, 08:54 AM

How many of you use an injection for your briskets and why? The brisket is something I've yet to "conquer". I can smoke chicken, ribs, pulled pork but the brisket is something I still can't get right. I'm hearing more and more people say they use an injection (a beef broth type) for their briskets and are getting good results. Any information from the brethren is appreciated.

big brother smoke · 11-04-2010, 08:56 AM

Injections help with the moisture and penetrates more intense flavors into the briskie. YMMV

JD McGee · 11-04-2010, 09:14 AM

I only inject my competition briskets for the very reason BBS stated above...never my personal or catered.

Spydermike72 · 11-04-2010, 09:17 AM

+1 with JD, inject for comps, not for home.

Brisket is my fav!!

Bamabuzzard · 11-04-2010, 09:18 AM

Why don't you do it for personal or catering?

Quote:

Originally Posted by JD McGee

I only inject my competition briskets for the very reason BBS stated above...never my personal or catered.

JD McGee · 11-04-2010, 09:44 AM

The flavor is too intense for me and not cost effective for catering...I prefer my brisket simple...salt, pepper, paprika, a little cayenne...

Give it a try...you may like it.

Ron_L · 11-04-2010, 09:50 AM

I also inject for comps, but I sometimes inject for home use. it just depends on my mood. I do use different injections for comps and at home. My "standard" home injection is beef stock kicked up with granulated garlic, granulated onion and what ever rub I am going to use on the brisket. I steep that for a while, cool and strain.

Bamabuzzard · 11-04-2010, 09:59 AM

Thanks. First I need to learn to not under or over cook the behemoth cut of meat. I'm still a novice when it comes to brisket.

Quote:

Originally Posted by JD McGee

The flavor is too intense for me and not cost effective for catering...I prefer my brisket simple...salt, pepper, paprika, a little cayenne...

Give it a try...you may like it.

Harbormaster · 11-04-2010, 10:42 AM

Mind if I buck the trend?
I don't inject brisket at all, for comp or for home use.
It has been tried, and I frankly did not like the flavor. To me it was "chemically" and I prefered the flavor of "brisket au naturale" (well, rubbed of course!). I do well at comps that way too. Of the three comps I have done we have walked in brisket all three times with 5th, 7th, and 5th.

Spydermike72 · 11-04-2010, 10:46 AM

Quote:

Originally Posted by Bamabuzzard

Thanks. First I need to learn to not under or over cook the behemoth cut of meat. I'm still a novice when it comes to brisket.

Have you tried cooking just the flat to get the process down ? It is much smaller and does not require the length of time to cook.

If you are under/over cooking it is a matter of watching your internal temps. Cook to about 190ish and then check for probe tenderness after that, meaning the probe should just fall into the the brisket with no resistance. The term we like to use is "like buttah".

Typically a done brisket will be somewhere between 195 - 203ish. It all depends on the piece of meat.

Brimhack · 11-04-2010, 11:06 AM

I inject. Beef broth + Fab B Lite if I want to be fancy. Just beef broth + a little rub otherwise.

Sometimes I'll do naked brisket if I get a good cut like Choice. A lot of times they only have Select so it needs all the help it can get.

Bamabuzzard · 11-04-2010, 11:07 AM

No I have not. I've never thought about doing that. You've got my spirits up again about cooking brisket. I know what I'm buying at the grocery store this weekend. Thanks!

Quote:

Originally Posted by Spydermike72

Have you tried cooking just the flat to get the process down ? It is much smaller and does not require the length of time to cook.

If you are under/over cooking it is a matter of watching your internal temps. Cook to about 190ish and then check for probe tenderness after that, meaning the probe should just fall into the the brisket with no resistance. The term we like to use is "like buttah".

Typically a done brisket will be somewhere between 195 - 203ish. It all depends on the piece of meat.

firecracker jack · 11-04-2010, 11:48 AM

I too find myself (at times) grasping at the illusive perfect brisket.. I still have some learning to do, which is why I haven't tried injecting.....I feel I should try to get just my briskies right first before using enhancers.....That's just me though....and who knows I might never get it right!....Although I do have a lot of fun trying!!!!!!

firecracker jack

Lake Dogs · 11-04-2010, 11:58 AM

For flavor profile I worked quite a bit with chuck roasts as they're less expensive and
less cook time. For non-injected we prefer JD's approach; simple. However, we
did come to find that we enjoy Butchers injection in beef, if done with WATER (not
beef broth) and left mixed overnight before injecting the next morning. The flavor
is there, but subtle, and I do enjoy the moisture in the meat. We now inject everything
beef, comp or not. We're actually getting away from briskets as we dont and probably
wont cook much KCBS any longer (we're focusing on MBN) and at home we prefer
the pulled beef of a chuckie.

slowerlowerbbq · 11-04-2010, 12:12 PM

+1 for Butchers mixed with water and left overnight, that seems to be the trick with their beef injection.

There's a TON of great threads right here on this site about cooking brisket and THANKS to this site, I think I may have conquered the brisket. Either way, they have VASTLY improved...thanks to this site. One of the hardest things to do I think is knowing doneness and you cant tell by temp alone...it's all in the feel, as was mentioned earlier.

11-04-2010, 08:54 AM	#1
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA Downloads: 0 Uploads: 0	How many Brethren use injections for Brisket? How many of you use an injection for your briskets and why? The brisket is something I've yet to "conquer". I can smoke chicken, ribs, pulled pork but the brisket is something I still can't get right. I'm hearing more and more people say they use an injection (a beef broth type) for their briskets and are getting good results. Any information from the brethren is appreciated. __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

11-04-2010, 08:56 AM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Injections help with the moisture and penetrates more intense flavors into the briskie. YMMV __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

11-04-2010, 09:14 AM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I only inject my competition briskets for the very reason BBS stated above...never my personal or catered. __________________ Wine Country "Q" Competition BBQ

11-04-2010, 09:17 AM	#4
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	+1 with JD, inject for comps, not for home. Brisket is my fav!! __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

11-04-2010, 09:44 AM	#6
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	The flavor is too intense for me and not cost effective for catering...I prefer my brisket simple...salt, pepper, paprika, a little cayenne... Give it a try...you may like it. __________________ Wine Country "Q" Competition BBQ

11-04-2010, 09:50 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I also inject for comps, but I sometimes inject for home use. it just depends on my mood. I do use different injections for comps and at home. My "standard" home injection is beef stock kicked up with granulated garlic, granulated onion and what ever rub I am going to use on the brisket. I steep that for a while, cool and strain. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

11-04-2010, 10:42 AM	#9
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Mind if I buck the trend? I don't inject brisket at all, for comp or for home use. It has been tried, and I frankly did not like the flavor. To me it was "chemically" and I prefered the flavor of "brisket au naturale" (well, rubbed of course!). I do well at comps that way too. Of the three comps I have done we have walked in brisket all three times with 5th, 7th, and 5th. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

11-04-2010, 11:06 AM	#11
Brimhack Is lookin for wood to cook with. Join Date: 10-25-10 Location: Texas Downloads: 0 Uploads: 0	I inject. Beef broth + Fab B Lite if I want to be fancy. Just beef broth + a little rub otherwise. Sometimes I'll do naked brisket if I get a good cut like Choice. A lot of times they only have Select so it needs all the help it can get. __________________ Three things I love: Barbecue, Baseball and Spreadsheets. Oh, and Mrs. Brimhack.

11-04-2010, 11:48 AM	#13
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich. Downloads: 0 Uploads: 0	I too find myself (at times) grasping at the illusive perfect brisket.. I still have some learning to do, which is why I haven't tried injecting.....I feel I should try to get just my briskies right first before using enhancers.....That's just me though....and who knows I might never get it right!....Although I do have a lot of fun trying!!!!!! firecracker jack

11-04-2010, 11:58 AM	#14
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	For flavor profile I worked quite a bit with chuck roasts as they're less expensive and less cook time. For non-injected we prefer JD's approach; simple. However, we did come to find that we enjoy Butchers injection in beef, if done with WATER (not beef broth) and left mixed overnight before injecting the next morning. The flavor is there, but subtle, and I do enjoy the moisture in the meat. We now inject everything beef, comp or not. We're actually getting away from briskets as we dont and probably wont cook much KCBS any longer (we're focusing on MBN) and at home we prefer the pulled beef of a chuckie. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-04-2010, 12:12 PM	#15
slowerlowerbbq Full Fledged Farker Join Date: 12-28-09 Location: Wilmington, Delawhere Downloads: 0 Uploads: 0	+1 for Butchers mixed with water and left overnight, that seems to be the trick with their beef injection. There's a TON of great threads right here on this site about cooking brisket and THANKS to this site, I think I may have conquered the brisket. Either way, they have VASTLY improved...thanks to this site. One of the hardest things to do I think is knowing doneness and you cant tell by temp alone...it's all in the feel, as was mentioned earlier. __________________ Mark aka Earl Slower Lower BBQ (2) 22.5" WSM, (1) 18.5" WSM, (3) 22.5" Weber Kettles, Super Fast Red Thermapen, Stoker, Airline Cart! KCBS MABA

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