I inject with the grain. I use two injections and it just depends on my mood. Kosmos or Dr BBQ's Big Cow injection. I've never had a problem with staining the meat. Last KCBS contest we came in 7th out of 52 and used Dr BBQ's injection.
I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".
Dworl,There are a lot of folks here that frown on injecting a Briskey,and especially with (YUK) liquid Sm..., Sm...., gag ; I can't even say the ls thing:crazy:
Here's the thing:idea:,coat your Brisket with S/CBP liberally. put it on a 225*F cooker and forget about it for 1.5hrs. X the weight of the Brisket.
Don't open it,don't look at it and by all means leave it the heck alone:clap2:
at the end of the wait, you'll have the best tasting Meat you have had in a long time.:thumb:You won't have any leftovers,but just in case you do,
make chili,or stew or something you come up with:becky:.
Brisket is easy if you just leave it alone;that's why we all have more than 1 cooker:doh:,more room for more stuff:mod:.
stay busy and when you smoke,remember,
impressive run!We inject our briskets and have won 1st, 3rd and 6th place, in the last 3 competitions. Most of the winning teams, in the competitions, we have been in use some type of injection. In competition, you only have one chance to make an impression on the judges. That is just my opinion, based on our past experiences. :-D
The commercial injections are more than just flavor enhancers; most, if not all, contain compounds that aid in retaining moisture for a juicier brisket.
Listen to him... he is 80% on the money!!!!