Brisket injection

Grumpy's Q · 09-14-2006, 11:46 AM

I’m in need of a brisket injection. The last couple of briskets I have done turned out very nice. I’m looking to turn it up a notch here. I want to increase the moisture level of the finished brisket. I will have to stay away from the Fab-b products; the wife and MSG don’t get along very well. I’m thinking of a beef stock (not bullion too salty)/ apple juice/ ???? type of mixture. Does anyone have a suggestion? I did a search on brisket injection. All I found was the Fab-b stuff.

Bill-Chicago · 09-14-2006, 12:20 PM

Mike

FWIW, both Wylers and Herb-Ox sell a salt free bullion. Its just in powder versus pressed cube form.

I use it all the time, and don't miss the salt (comes in beef and chicken flavors)

<edit>
Correction, the Herb-Ox is "very low sodium". I just checked the package

Kirk · 09-14-2006, 12:26 PM

You've probably seen Ray's (drbbq's) injection:
Big Cow Beef Injection

Makes 2 and one-fourth cups

2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper

Combine all ingredients in a bowl, mix well and refrigerate before injecting.

Bill-Chicago · 09-14-2006, 12:35 PM

One last sodium note on Kirk's post,

Angustora sells a line of 66% lower sodium Worcestershire sauce (Soy Sauce too) to help cut that to barely any sodium

Grumpy's Q · 09-14-2006, 12:36 PM

Quote:

Originally Posted by Kirk

You've probably seen Ray's (drbbq's) injection:
Big Cow Beef Injection

Makes 2 and one-fourth cups

2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper

Combine all ingredients in a bowl, mix well and refrigerate before injecting.

That looks good!

cmcadams · 09-14-2006, 12:42 PM

We use a coffee/pineapple juice base, add some rub and worcestershire sauce to it... seems to work pretty well.

ique · 09-14-2006, 12:45 PM

I usually do the FAB thing, but in a pinch I have used 1/2 strained newmans own italian dressing, 1/2 light beer, whack of woosta.

wnkt · 09-14-2006, 01:14 PM

Quote:

Originally Posted by ique

I usually do the FAB thing, but in a pinch I have used 1/2 strained newmans own italian dressing (strained), 1/2 light beer, whack of woosta.

How big is a "whack"? Is it more or less than a teaspoon? Or is it like Emeril's "BAM!"

ique · 09-14-2006, 01:39 PM

Quote:

Originally Posted by wnkt

How big is a "whack"? Is it more or less than a teaspoon? Or is it like Emeril's "BAM!"

Its like Emerils BAM, but much better.

RichardF · 09-14-2006, 03:20 PM

I have not injected brisket too many times. How do you keep what's being injected from streaking the interior of the meat? When I've done turkey, you can see where the rasberry marinade has been injected when you slice the meat.

Thanks

ique · 09-14-2006, 03:31 PM

Quote:

Originally Posted by RichardF

I have not injected brisket too many times. How do you keep what's being injected from streaking the interior of the meat? When I've done turkey, you can see where the rasberry marinade has been injected when you slice the meat.

Thanks

Inject with the grain. If you inject against the grain you can tend to get spots.

wnkt · 09-14-2006, 03:40 PM

Ive heard that to keep from leaving spots, is to use ingredients that dont have much colorings. Things like soy sauce in white meats like turkey.
I would think that dark meats like brisket wouldnt have as much problems in that regard.

Rickwieser · 09-14-2006, 05:52 PM

As far as brisket goes I inject while pulling the needle out as well as in and move it around a lot to eliminate the flavor or color pockets. I also turn my brisket over every hour to help in the dispensation of the injected liquid. this seems to cut down on the lines or pockets if not eliminate them completely. hope this helps

chad · 09-14-2006, 07:12 PM

Low sodium beef broth is a good base. I usually use apple juice to add a bit of flavor along with a touch of salt (not much, after all, you started with low sodium broth!) and a touch of sugar. The worchesteshire is a good additive along with a bit of rub, garlic, etc. I don't use these flavors in my injections, but that's just me.

I use a brine injector (ball pump with a hose) and a 10" canula with about 8 holes so getting the injection into the meat is NOT a problem. With a Cabela's type injector you cound use herbs and such and not deal with clogging.

Use your imagination and add or change one thing at a time until you find "your" injections. DrBBQ's is a great one to start with.

jgh1204 · 09-14-2006, 10:29 PM

My experience:

Inject before smoking, spots, Inject, let sit overnight, no spots.

09-14-2006, 11:46 AM	#1
Grumpy's Q is One Chatty Farker Join Date: 02-23-06 Location: Ft. Worth, TX	Brisket injection I’m in need of a brisket injection. The last couple of briskets I have done turned out very nice. I’m looking to turn it up a notch here. I want to increase the moisture level of the finished brisket. I will have to stay away from the Fab-b products; the wife and MSG don’t get along very well. I’m thinking of a beef stock (not bullion too salty)/ apple juice/ ???? type of mixture. Does anyone have a suggestion? I did a search on brisket injection. All I found was the Fab-b stuff. __________________ Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges

09-14-2006, 12:20 PM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Mike FWIW, both Wylers and Herb-Ox sell a salt free bullion. Its just in powder versus pressed cube form. I use it all the time, and don't miss the salt (comes in beef and chicken flavors) <edit> Correction, the Herb-Ox is "very low sodium". I just checked the package __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

09-14-2006, 12:26 PM	#3
Kirk Babbling Farker Join Date: 09-06-05 Location: Langhorne PA	You've probably seen Ray's (drbbq's) injection: Big Cow Beef Injection Makes 2 and one-fourth cups 2 cups beef broth one-fourth cup Worcestershire sauce 1 teaspoon onion powder 1 teaspoon garlic powder one-half teaspoon cayenne pepper Combine all ingredients in a bowl, mix well and refrigerate before injecting. __________________ Backyard All-Stars BBQ Team "Less 1985 and more 1776"

09-14-2006, 12:35 PM	#4
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	One last sodium note on Kirk's post, Angustora sells a line of 66% lower sodium Worcestershire sauce (Soy Sauce too) to help cut that to barely any sodium __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

09-14-2006, 12:42 PM	#6
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	We use a coffee/pineapple juice base, add some rub and worcestershire sauce to it... seems to work pretty well. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-14-2006, 12:45 PM	#7
ique is Blowin Smoke! Join Date: 12-14-05 Location: New England	I usually do the FAB thing, but in a pinch I have used 1/2 strained newmans own italian dressing, 1/2 light beer, whack of woosta. Last edited by ique; 09-14-2006 at 01:40 PM..

09-14-2006, 03:20 PM	#10
RichardF is One Chatty Farker Join Date: 03-07-05 Location: the best day ever	I have not injected brisket too many times. How do you keep what's being injected from streaking the interior of the meat? When I've done turkey, you can see where the rasberry marinade has been injected when you slice the meat. Thanks __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

09-14-2006, 03:40 PM	#12
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	Ive heard that to keep from leaving spots, is to use ingredients that dont have much colorings. Things like soy sauce in white meats like turkey. I would think that dark meats like brisket wouldnt have as much problems in that regard. __________________ Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie--

09-14-2006, 05:52 PM	#13
Rickwieser Knows what a fatty is. Join Date: 11-23-05 Location: independence MO	As far as brisket goes I inject while pulling the needle out as well as in and move it around a lot to eliminate the flavor or color pockets. I also turn my brisket over every hour to help in the dispensation of the injected liquid. this seems to cut down on the lines or pockets if not eliminate them completely. hope this helps __________________ [FONT=Times New Roman]Smokin Mother Ruckers BBQ team[/FONT] [FONT=Times New Roman]Backwoods party with upgrade mods[/FONT] [FONT=Times New Roman]3 WSMs[/FONT] [FONT=Times New Roman]Freidrich Max Flavor 400(for sale)[/FONT] [FONT=Times New Roman]weber kettle[/FONT] [FONT=Times New Roman]Seeking used backwoods competitor[/FONT]

09-14-2006, 07:12 PM	#14
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Low sodium beef broth is a good base. I usually use apple juice to add a bit of flavor along with a touch of salt (not much, after all, you started with low sodium broth!) and a touch of sugar. The worchesteshire is a good additive along with a bit of rub, garlic, etc. I don't use these flavors in my injections, but that's just me. I use a brine injector (ball pump with a hose) and a 10" canula with about 8 holes so getting the injection into the meat is NOT a problem. With a Cabela's type injector you cound use herbs and such and not deal with clogging. Use your imagination and add or change one thing at a time until you find "your" injections. DrBBQ's is a great one to start with. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

09-14-2006, 10:29 PM	#15
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	My experience: Inject before smoking, spots, Inject, let sit overnight, no spots. __________________ Wannabe BBQ Illuminati

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