B
BBQNUTT
Guest
Just curious to see how many teams inject versus marinade versus nothing at all. I've never tried injecting brisket, or marinading, but would consider giving it a try if it would improve my scores...
How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
How do you avoid "checkerboard" coloration when you inject brisket? Do you use a clear injection liquid? I've heard people talking about how they like to inject for moisture and flavor, but dont like the color streaks it leaves in the meat for presentation.
i was getting on line to ask this question
i have never injected the brisket and i wanted everyone thoughts
now i have them
we use our rub and cook the brisket this is how we have all ways done it
i guess i will have to cook one with an injection
what are you using out there
york
And on the other hand... you have a great cook like Chris Lilly...
The first time I cooked with Chris last year, he let me pick his brain. I got around to asking him about brisket injections and he said he doesn't use anything as it just didn't seem natural when he's tried it (FAB) and likes just dipping in the au jus.. His brisket was fantastic that day I tried it.