Hiding brisket injection marks

Rockinar · Dec 13, 2018

Did my 2nd injection ever the other day. I dont remember what the results of the first one was because it was months ago and was just messing around. This one was bad. Sliced into it and could clearly see the injection marks starring right at me. My thought was "Oh s**t" because I was serving it for friends and strangers and was not expecting it. Nobody said anything or asked. Tasted fine though. I'm not sure if there's a way to hide them or if I just did something wrong.

1/5th cup Komos injection (reduced for backyard bbq)
2 cups beef broth (room temp)
Mixed in shaker
Injected with the grain

Should I try distilled water or something next time instead of broth? Chill injection first?

Ideas?

Kimo1 · Dec 14, 2018

Try 1/4 cup injection to 1 bottle (16.9oz) of water and inject against the grain. I always had trouble with staining using broth (maybe just me). Also, make sure you aren't injecting too much in one spot, tends to mark it as well. Now, to really avoid staining, don't inject

Rusty Kettle · Dec 14, 2018

I go with the grain and then against the grain. Try that. Then massage the brisket after injecting. Should hide any marks.
So inject your meat and rub it real good...:shock:

gettinbasted · Dec 14, 2018

Rusty Kettle said:
I go with the grain and then against the grain. Try that. Then massage the brisket after injecting. Should hide any marks.
So inject your meat and rub it real good...:shock:

Huh?

Pappy Q · Dec 14, 2018

Rockinar said:
Did my 2nd injection ever the other day. I dont remember what the results of the first one was because it was months ago and was just messing around. This one was bad. Sliced into it and could clearly see the injection marks starring right at me. My thought was "Oh s**t" because I was serving it for friends and strangers and was not expecting it. Nobody said anything or asked. Tasted fine though. I'm not sure if there's a way to hide them or if I just did something wrong.

1/5th cup Komos injection (reduced for backyard bbq)
2 cups beef broth (room temp)
Mixed in shaker
Injected with the grain

Should I try distilled water or something next time instead of broth? Chill injection first?

Ideas?

Are you doing this for competition or home?

DUBBAGA · Dec 14, 2018

gettinbasted said:
Huh?

... hey now ... don't you be stealing this for your upcoming classes, and passing off the information as your own !!!

Speaking of classes, I hear there is a great Hot and Fast tell-all one January 19, 2019 at the Kansas City BBQ Store.

Makes a great Christmas Present

Cook · Dec 14, 2018

I don't inject anything so take whatever I say on the matter at face value.

I have "heard on the internet"...actually personally heard Myron Mixon (competition & injection extraordinaire) describe & give examples of the process saying to inject with the grain. That, as much as it can, hides the injection lines.

Jorge · Dec 14, 2018

Rockinar said:
Did my 2nd injection ever the other day. I dont remember what the results of the first one was because it was months ago and was just messing around. This one was bad. Sliced into it and could clearly see the injection marks starring right at me. My thought was "Oh s**t" because I was serving it for friends and strangers and was not expecting it. Nobody said anything or asked. Tasted fine though. I'm not sure if there's a way to hide them or if I just did something wrong.

1/5th cup Komos injection (reduced for backyard bbq)
2 cups beef broth (room temp)
Mixed in shaker
Injected with the grain

Should I try distilled water or something next time instead of broth? Chill injection first?

Ideas?

How long did you let it rest between injecting and putting it in the cooker?

Rusty Kettle · Dec 14, 2018

gettinbasted said:
Huh?

Its just what I do. I am sure you have a better way.
I just inject with the grain then against. Then rub my hands over the brisket. It works for me. Just massage the brisket a bit to get it through the brisket. Imo it helps distribute the injection through the brisket more evenly. Seems to prevent staining.
I like to rub my meat...:twitch: before I rub my meat:becky:

Rusty Kettle · Dec 14, 2018

Am I the only one giving my briskets a good massage so that its all loosened up and relaxed and ready to be tasty?

Rockinar · Dec 14, 2018

Pappy Q said:
Are you doing this for competition or home?

It was just for home.

Rockinar · Dec 14, 2018

Jorge said:
How long did you let it rest between injecting and putting it in the cooker?

Not long. Maybe 15 minutes.

Pappy Q · Dec 14, 2018

Rockinar said:
It was just for home.

If just for home, I don’t inject as see no need. Always do for comps but it’s a different desired outcome.

jermoQ · Dec 14, 2018

Rusty Kettle said:
Am I the only one giving my briskets a good massage so that its all loosened up and relaxed and ready to be tasty?

Isn't that how they make wagyu beef? :heh:

masque13 · Dec 15, 2018

I always go with the grain. Use smaller needles. Never had any staining.

Burnt at Both Endz · Dec 15, 2018

Pappy Q said:
If just for home, I don’t inject as see no need. Always do for comps but it’s a different desired outcome.

I inject for home use, I think the phosphates help with moisture when reheating.

ynotfehc · Dec 16, 2018

Try against the grain

Mike in Roseville · Dec 16, 2018

As for hiding them...try a nylon brush and some au jus/beef broth; paint the slices with the liquid.

Michigan BBQ Fan · Dec 17, 2018

Lots of good tips on here already. Check what gauge needle your are using. Try a step down/smaller needle.

bpeyton89 · Dec 17, 2018

try following the kosmos instructions but using water. Also if you can inject and let it sit for 12 or so hours.

Hiding brisket injection marks

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