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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-28-2008, 08:44 PM | #1 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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injecting a brisket
ok, I just got my butcher bbq mix in the mail today, went to wall2wallmart and got myself a packer, just trimmed it how I like it, I am going to inject it tonite, just wondering do people still rub it with a rub?
I usually use oil, then rub and let it set overnite, my usual routine, just going to try this out TIA
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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10-28-2008, 08:47 PM | #2 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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10-28-2008, 08:48 PM | #3 |
is one Smokin' Farker
Join Date: 02-28-08
Location: Phoenixville, PA
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We usually inject it, put a layer of regular yellow mustard on it, gives it good bark, and then put rub on it. I like how it turns out and I have heard good things from people that have eaten it.
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Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org |
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10-28-2008, 08:49 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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yes definitely use rub...
after letting the injection work as directed, wipe off any on the exterior and then apply dry rub as usual... Otherwise you'll do like we did at the AR a few weeks back and almost forget tp rub !!... Luckily Phil opened the pit 5 minutes into the cook to check Stoker probe position and noticed we had three briskets in the Spicebox without rub !!!
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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 |
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10-28-2008, 09:07 PM | #5 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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thanks guys, will post results tommorrow! with pron
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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10-28-2008, 10:09 PM | #6 |
On the road to being a farker
Join Date: 10-14-08
Location: Live Oak, FL
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Vinny- forgot the rub at the AR, huh? Must have been the nerves cuz I know ya'll weren't drinking out there, right? lol ;)
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Wooley Bully "BBQ Mafia" Stump's Stretch FEC-100 Lang 36 |
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10-28-2008, 10:57 PM | #7 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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we just inject w/ dark beer & rub w/ cracked black pepper,crushed garlic, & kosher salt over mesquite & pecan....kiss method texas style.
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Blues_n_Cues BBQ Concessions & Catering |
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10-28-2008, 11:09 PM | #8 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Give it a good massage after injecting.
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10-28-2008, 11:13 PM | #9 |
Full Fledged Farker
Join Date: 03-23-08
Location: Draper, Utah
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I would just watch out on how much salt you use in your rub. I used it to inject a 15lb brisket about a week ago and it came out really salty. I liked the flavor just too much salt.
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[FONT=Franklin Gothic Medium]Doug[/FONT] [FONT=Franklin Gothic Medium]Jumbo BDS[/FONT] Standard BDS La Caja China Weber 22 1/2 Kettle Kingfisher Kooker |
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10-29-2008, 07:03 AM | #10 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I rinse the cryo purge off, do minimal trimming, season lightly and put into a giant zipper bag and into the fridge. A couple of hours later, placing the brisket fat down (still in the bag, but in a utility tub) I do my injection work right through the plastic. Some of the leakage will turn the seasoning into a slather, but that's okay for now. the tub goes back into the fridge for a couple of more hours. Next I remove from the bag, blot the excess injection, re-season and go to the cooker.
I'm still in a experiment stage on this but......I've been reserving some of my injection, warming it up and shooting again during the plateau.
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10-29-2008, 09:41 AM | #11 | |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Quote:
Can you elaborate on this a bit? Thanks, Bret
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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10-29-2008, 12:44 PM | #12 |
Full Fledged Farker
Join Date: 08-27-06
Location: KC
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you definetly want to rub with what you like. The injection mainly holds in the moisture. Butcher is fantastic!
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[B]Dodge County Smokers[/B] two brinkman R2D2's Trailer Mounted H & S 2000 Pit CBJ# 14974 :cool: |
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10-29-2008, 01:03 PM | #13 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Purely esthetic comment, but inject from the side and parallel to your slice direction; otherwise, each slice of brisket may have a hole in it from the needle. There are pictures of that floating around here somewhere
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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10-29-2008, 04:57 PM | #14 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I done 5 a few week ago all they had on them was salt and pepper during the cooking i use some apple juice and beef broth with onion soup mix prolly best I ever done
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10-29-2008, 05:11 PM | #15 |
Full Fledged Farker
Join Date: 05-16-07
Location: ADA MI
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Agree with all who recommend rub after injection. Just a suggestion, coarse ground pepper may be the most under rated ingredient used on a brisket. Just something special about pepper and beef!!
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Walt. [B]Smokin' Scotsmen BBQ [/B] [B][URL="http://www.smokinscotsmen.com"]www.smokinscotsmen.com[/URL] [/B] Geer Pit by Jambo FEC-100 CBJ WEBER GENISES GAS GRILL |
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