Brisket - Injection

gooose53 · Mar 4, 2011

I inject with the grain. I use two injections and it just depends on my mood. Kosmos or Dr BBQ's Big Cow injection. I've never had a problem with staining the meat. Last KCBS contest we came in 7th out of 52 and used Dr BBQ's injection.

peppasawce · Mar 4, 2011

What I have found out when I Inject a Brisket, Boston Butt, Chicken or whatever you Inject, is to never use too much salt...I usually Dry Rub my Meats also so I use discretion with the Salt...

wheelterrapin · Mar 4, 2011

Every since I came back from MYron Mixon's class I inject and it makes a BIG difference in my opinion.

Mike in Corpus · Mar 4, 2011

I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".

dworl · Mar 5, 2011

thanks..appreciate all the great feedback.

Meat Burner · Mar 5, 2011

Mike in Corpus said:
I use beef broth base, Butchers, and drippings from the last brisket I cooked. Wrap in seran wrap, inject thru the wrap, vacuum seal, @ 24 hours before cooking. Make shure the needle is clean, bacteria will leave tracks. Just for grins, I roll/massage the brisket every 5 or 6 hours so the injection is disbursed or not concentrated in individual "pockets".

So you are thinking leaving tracks is more important than having bacteria? I hope I took that wrong. Help me out bro.

Meat Burner · Mar 5, 2011

Mike, I did read it wrong. My bad.

wormdrink67 · Mar 5, 2011

Inject. Period.

Brewer · Mar 5, 2011

I inject the sh&t out of (or into..) all my briskeys. I prefer Kosmos. :thumb:

barbefunkoramaque · Mar 5, 2011

You mean like a dry injection inside the fat layer between the flat and point right?

barbefunkoramaque · Mar 5, 2011

Oldschoolbbq said:
Dworl,There are a lot of folks here that frown on injecting a Briskey,and especially with (YUK) liquid Sm..., Sm...., gag ; I can't even say the ls thing:crazy:
Here's the thing:idea:,coat your Brisket with S/CBP liberally. put it on a 225*F cooker and forget about it for 1.5hrs. X the weight of the Brisket.
Don't open it,don't look at it and by all means leave it the heck alone:clap2:
at the end of the wait, you'll have the best tasting Meat you have had in a long time.:thumb:You won't have any leftovers,but just in case you do,
make chili,or stew or something you come up with:becky:.
Brisket is easy if you just leave it alone;that's why we all have more than 1 cooker:doh:,more room for more stuff:mod:.
stay busy and when you smoke,remember,

Listen to him... he is 80% on the money!!!!

Mad Max · Mar 5, 2011

We inject our briskets and have won 1st, 3rd and 6th place, in the last 3 competitions. Most of the winning teams, in the competitions, we have been in use some type of injection. In competition, you only have one chance to make an impression on the judges. That is just my opinion, based on our past experiences. :-D

dworl · Mar 5, 2011

Mad Max said:
We inject our briskets and have won 1st, 3rd and 6th place, in the last 3 competitions. Most of the winning teams, in the competitions, we have been in use some type of injection. In competition, you only have one chance to make an impression on the judges. That is just my opinion, based on our past experiences. :-D

impressive run!

Chef Jim · Mar 5, 2011

Now for my .02 I like to inject, and Mad Max is right on about the judges. But for home use, If you like it do it. I think it helps with the moistness, and the right injection can add a lot of flavor.

I use "Better then Bouillon" found in most markets here in FLA. It's a paste that you dilute for use.:thumb::thumb::thumb:

Dave Russell · Mar 5, 2011

Fat Woody said:
The commercial injections are more than just flavor enhancers; most, if not all, contain compounds that aid in retaining moisture for a juicier brisket.

Yeah, I already knew that, and that's probably the main thing that keeps me from trying them. I can't stand ribs enhanced with phosphates and besides, I've never had a brisket that ended up dry....as long as I didn't procrastinate on the foiling or overcook. I guess the injections don't affect the flavor as negatively as the enhancements for ribs with phosphates, but it does makes me want to thing twice about it.

Willie's Smokehouse · Mar 5, 2011

barbefunkoramaque said:
Listen to him... he is 80% on the money!!!!

listen to him, he is 20% on the money

Brisket - Injection

gooose53

Full Fledged Farker

peppasawce

is one Smokin' Farker

wheelterrapin

Guest

Mike in Corpus

Well-known member

dworl

Is lookin for wood to cook with.

Meat Burner

Quintessential Chatty Farker

Meat Burner

Quintessential Chatty Farker

wormdrink67

Guest

Brewer

is one Smokin' Farker

barbefunkoramaque

Guest

barbefunkoramaque

Guest

Mad Max

is One Chatty Farker

dworl

Is lookin for wood to cook with.

Chef Jim

Babbling Farker

Dave Russell

Guest

Willie's Smokehouse

Knows what a fatty is.

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