Injecting a brisket?

jack040806 · 01-01-2010, 12:22 PM

So I was hoping maybe someone could give me a crash course in injecting, the last time I made a brisket the outside had a lot of flavor but the inside was kinda bland and I wanted to give injecting a try. So what do I use for the injection and how many times do I poke it? And are there any particular places I want to make sure to get?

bmolloy · 01-01-2010, 12:31 PM

Big Cow Beef Injection
2 cups beef broth
1/4 cup worcestershire
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne

MilitantSquatter · 01-01-2010, 01:09 PM

Try for about 16 oz.. depending on size of the brisket. Try a checkerboard pattern around every inch or so.. Inject with the grain, not against.

Bogus Chezz Hawg · 01-01-2010, 01:11 PM

Quote:

Originally Posted by bmolloy

Big Cow Beef Injection
2 cups beef broth
1/4 cup worcestershire
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne

Yep, that's what I've been using from Dr. BBQ's book! If I happen to grab a can of low sodium beef broth, I also will add some soy sauce to add some salt to the mix. I'm also thinking of substituting the soy sauce with a beef bullion cube as an experiment. I don't inject the entire amount from this recipe, almost though. IMO it doesn't give any overpowering flavor to the brisket. It just adds internal moisture & subtle seasoning. It keeps the brisket tasting "beefy", which is exactly what I want it to do.

As for the injecting itself... The first time I ever injected a brisket I injected both the lean and the fat side (Duh, I know better now

). The fat cap kept plugging my needle with fat. So now I only inject from the lean side. I inject in a pattern of rows. Each injection site is about 1" to 1-1/2" from each other within the row. Likewise each row is spaced about 1" to 1-1/2" apart. I inject the the entire packer this way (flat & point). Every time I refill the syringe, I stir the injection solution to suspend the solid ingredients. They tend to settle on the bottom of the solution quickly.

Cigarbque · 01-01-2010, 01:50 PM

I use Knorr's beef gravy mix. i mix up a very thick batch. I inject from the sides of the meat with the grain. I have a Spitjack injector so it is big enough to go 3/4 of the way through even a good size brisket. As I inject I slowly move the needle out to keep from having pockets of injection. Massage the heck out of it when you are done and then let it sit in the fridge for around 6 hours and you will be good to go.

Smokin Mike · 01-01-2010, 02:02 PM

here is instructions from David, Butcher's BBQ

http://www.butcherbbq.com/?pg=directionsforuse

btw, his stuff is great.

PatioDaddio · 01-01-2010, 09:11 PM

Here is a great non-commercial injection...

Johnny's Au Jus concentrate, mixed a little lighter than the directions. You can usually get it at Wal-Mart.

Minor's is great as well, if you can find it. What makes Minor's better, as far as mimicking a commercial injection, is that it contains sodium phosphate, which is one of the "magic ingredients" of many (if not all) commercial injections.

John

Contracted Cookers · 01-01-2010, 09:29 PM

butchers 1 inch cross pattern rub wrap up tight at least 4 hours before you throw it on fec

jasonalan724 · 01-01-2010, 09:47 PM

I just got some Butchers Injection, gonna try it in a brisket on monday, never injected a brisket before myself, i'll let you know how it comes out. As for worcestershire sauce, i can't say that i really like it, it always seems to over power stuff, i am cautious oabout using to much of it

NorthwestBBQ · 01-01-2010, 10:10 PM

I have Butchers too, it's great stuff.

01-01-2010, 12:22 PM	#1
jack040806 is one Smokin' Farker Join Date: 12-22-07 Location: Sacramento, CA	Injecting a brisket? So I was hoping maybe someone could give me a crash course in injecting, the last time I made a brisket the outside had a lot of flavor but the inside was kinda bland and I wanted to give injecting a try. So what do I use for the injection and how many times do I poke it? And are there any particular places I want to make sure to get? __________________ WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]

01-01-2010, 12:31 PM	#2
bmolloy Knows what a fatty is. Join Date: 10-25-09 Location: San Antonio, TX	Big Cow Beef Injection 2 cups beef broth 1/4 cup worcestershire 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne __________________ Ben Molloy - Lyfe Tyme 20"x40"x1/8" offset & UDS born 11/29/2009

01-01-2010, 01:09 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Try for about 16 oz.. depending on size of the brisket. Try a checkerboard pattern around every inch or so.. Inject with the grain, not against. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

01-01-2010, 01:50 PM	#5
Cigarbque Full Fledged Farker Join Date: 02-19-09 Location: N.W. New Jersey	I use Knorr's beef gravy mix. i mix up a very thick batch. I inject from the sides of the meat with the grain. I have a Spitjack injector so it is big enough to go 3/4 of the way through even a good size brisket. As I inject I slowly move the needle out to keep from having pockets of injection. Massage the heck out of it when you are done and then let it sit in the fridge for around 6 hours and you will be good to go. __________________ El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large.

01-01-2010, 02:02 PM	#6
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	here is instructions from David, Butcher's BBQ http://www.butcherbbq.com/?pg=directionsforuse btw, his stuff is great. __________________ Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge

01-01-2010, 09:11 PM	#7
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Here is a great non-commercial injection... Johnny's Au Jus concentrate, mixed a little lighter than the directions. You can usually get it at Wal-Mart. Minor's is great as well, if you can find it. What makes Minor's better, as far as mimicking a commercial injection, is that it contains sodium phosphate, which is one of the "magic ingredients" of many (if not all) commercial injections. John

01-01-2010, 09:29 PM	#8
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	butchers 1 inch cross pattern rub wrap up tight at least 4 hours before you throw it on fec

01-01-2010, 09:47 PM	#9
jasonalan724 Full Fledged Farker Join Date: 11-25-09 Location: Pittsburgh, PA	I just got some Butchers Injection, gonna try it in a brisket on monday, never injected a brisket before myself, i'll let you know how it comes out. As for worcestershire sauce, i can't say that i really like it, it always seems to over power stuff, i am cautious oabout using to much of it __________________ [B][COLOR=red]Jayber [/COLOR][COLOR=blue]Que [COLOR=black]BBQ[/COLOR] [/COLOR][/B] Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build

01-01-2010, 10:10 PM	#10
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	I have Butchers too, it's great stuff.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
injecting brisket AFTER the stall	boogiesnap	Competition BBQ	2	06-15-2011 01:02 PM
injecting a brisket	Smokin Mike	Q-talk	17	10-29-2008 09:08 PM
Injecting Brisket	Just Pulin' Pork	Q-talk	14	05-15-2008 04:28 PM
injecting brisket	we'll smoke u	Q-talk	8	08-07-2006 07:08 AM
Injecting Brisket	JudgeTex	Q-talk	38	07-30-2005 05:29 PM