Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 12-20-2015, 09:21 AM   #1
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
Default Garlic Cloves in Brisket?

Some recipes for beef roast feature making small cuts and inserting (peeled) garlic cloves. What do you experts think about trying this with a low and slow brisket?
airedale is offline   Reply With Quote

Old 12-20-2015, 10:46 AM   #2
Full Fledged Farker

Join Date: 11-09-15
Location: North Jersey

I love garlic, I say go for it man. I'm not sure if it will season areas other than its immediate little slit though. It's worth it just to eat chunks of smoked garlic cloves
Mattb82 is offline   Reply With Quote

Old 12-20-2015, 11:04 AM   #3
Learning to BBQ
Take a breath!
Learning to BBQ's Avatar
Join Date: 07-17-15
Location: Cobourg, ontario

I've done it with lamb, and like Matt said, I don't think it does much outside the immediate area, but if you are a garlic fan, man does it smell good while cooking, and yes a little nugget of goodness while eating.

UDS, 22.5" Masterbuilt Pro kettle
Learning to BBQ is offline   Reply With Quote

Old 12-20-2015, 11:15 AM   #4
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA

We used to do that with lamb and pork shoulder, as the meat renders and reaches pulling temperatures, the garlic infuses the meat around it. Once pulled/chopped, the garlicky meat mixes with the other meat, each bite changes a bit. It's good stuff. Once he retired, and my mom could no longer cook, my dad started doing this, but, he would use two heads of garlic per shoulder.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
landarc is offline   Reply With Quote

Old 12-20-2015, 11:27 AM   #5
Take a breath!

Join Date: 11-23-15
Location: Oakdale, NY

I've pureed fresh garlic and injected it laterally deep around the outside edges of roasts from the sides - works well and the flavor gets further into the meat without being overbearing.
Coimhéad fearg fhear na foighde - Beware the anger of a patient man

MES 30 & MES Cold Smoke attachment
Smoke-n-Hot Outdoor Grilling Center
LongIslandEd is offline   Reply With Quote

Old 12-20-2015, 01:00 PM   #6
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

Too funny considering what I just posted.

I would do it. If you're concerned, try doing just part of the brisket. The flavor will be fairly localized.

I'm not sure I would do it as I prefer S&P for the smoke and horseradish for serving brisket. I'm pretty sure I wouldn't turn it down either.

Porcupine brisket.
Weber Crazy
HankB is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 07:41 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts