To Inject or not to Inject a Brisket?

[104timberwolf]

My 10 pound packer is resting comfortably, awaiting its turn after the two turkeys tomorrow. Just wondering if it would serve much purpose to inject it and with what before it's turn on the pit Saturday.

Thanks everyone!

[tduffy]

I always inject.

[KBird]

I use a combination of beef broth, worcestershire sauce, a teaspoon or less of beef base, and some garlic powder. You can heat it on the stove to combine, but be sure and cool it before injecting. Taste it before you use it.

[sliding_billy]

Not worth the hassle unless it is to give a specific flavor profile.

[Garrett]

Not worth the hassle unless it is to give a specific flavor profile.

100% this^^^^^^

[Diesel Dave]

^^^That plus you'll lengthen the cook time as the water has to be cooked out.

[Bludawg]

Not worth the hassle unless it is to give a specific flavor profile.

100% this^^^^^^

^^^That plus you'll lengthen the cook time as the water has to be cooked out.
:clap:

[Diesel Dave]

See, we do pay attention to you Blu

[BBQDaddio]

^^^^^^^^^^ What everyone said.

KISS

[104timberwolf]

Thanks everyone!

[Ron_L]

^^^That plus you'll lengthen the cook time as the water has to be cooked out.

Actually, I've found that my brisket cook times are shorter when I inject. Same thing for brined pork or poultry. I've never looked into it to see if there is a good scientific reason, however.

Having said that, I always inject for competition, but it's hit or miss at home. If I am cooking as a practice for comps then I do, but if I'm just cooking for us I don't bother.

[mikemci]

A big NO!! from me. Done them both ways and will NEVER inject again. Tasted and had the texture of roast beef.

[16Adams]

No :mad2::mad2:

[popeye]

no . Heck no

[Diesel Dave]

Actually, I've found that my brisket cook times are shorter when I inject. Same thing for brined pork or poultry. I've never looked into it to see if there is a good scientific reason, however.

Having said that, I always inject for competition, but it's hit or miss at home. If I am cooking as a practice for comps then I do, but if I'm just cooking for us I don't bother.

Interesting, for me it seems to have gone the other way, then again I guess what you inject or brine in could make a difference. In a scientific way.
I still prefer non injected brisket, to me you get more of the flavor of the meat than the injection. But to each their own :thumb: