Brisket injection vs. no for comps

[tumpedover]

I know this ?? has been asked many times:roll: but I was just wonderin' with all the new folks to the forum,what the consensus was for comps.

Also, what's the injection you like best??

Sound off!!!

 

[Captain Caveman]

I hope you get a lot of feedback on this thread.

We are still trying to find the right injection also. Yesterday we did 2 briskets, injected 1 and left 1 alone, and the one with no injection turned out better this time...

oh...We have been injecting for comps.

 

[mds2]

I have never injected a brisket, and our usually turn out pretty good. I'm not opposed to doing it, I do inject our butts.

I am curious to try fab b, just to see what the fuss is about.

Caveman, what did you use for an injection?

 

[butts a fire]

I have never injected a Brisket for a comp but I am not opposed to it either. My main concern with it at a comp is inexperience with it and from what I have read on here a injection can speed up the cooking time on occasion. That and I don't really have a good recipe either. That being said my brisket generally turns out nice and Juicy as it is.

 

[kickassbbq]

I have injected Butts and Briskerts many times over the years.
I could never really tell any difference when I didn't inject.
SO, I do not inject and my meats come out Perfecto every time.
Too messy for me when I can't tell the difference anyway.
That's just me and I don't know Jack Crap about anything anyway!!!
Smoke On!!!!!

 

[KC_Bobby]

I had always injected at home prior to doing comps. Then noticed that my brother did not inject the briskets during comps and was puzzled. In our first 2 comps, the briskets have finished in the top 25% so I tried this at home. The last brisket I made I did not inject (and I cut the fat cap entirely off) and it turned out great.

For those of you wondering how I kept it moist without the fat cap, I smoked it in a Backwoods vertical and it keeps in plenty of moisture and humidity. I also put a lot of the fat on the rack above it to allow it to drip down. Worked sweet, I was able to get a good rub on all the sides and when eating it ... it was all meat. No messing with the fat - other than some fat between the point and the flat for a handful of slices.

I'll be using that method again on my next brisket.

 

[The_Kapn]

Y'all have talked me right out of injecting.

TIM

 

[Captain Caveman]

I have never injected a brisket, and our usually turn out pretty good. I'm not opposed to doing it, I do inject our butts.

I am curious to try fab b, just to see what the fuss is about.

Caveman, what did you use for an injection?

we tried the "Chris Lilly" pork injection on brisket (it was ok).
tried injecting beef broth (ok also).
Also tried whisky and olive oil (actually our best results, but flavor was a little strong)

 

[mds2]

I had always injected at home prior to doing comps. Then noticed that my brother did not inject the briskets during comps and was puzzled. In our first 2 comps, the briskets have finished in the top 25% so I tried this at home. The last brisket I made I did not inject (and I cut the fat cap entirely off) and it turned out great.

For those of you wondering how I kept it moist without the fat cap, I smoked it in a Backwoods vertical and it keeps in plenty of moisture and humidity. I also put a lot of the fat on the rack above it to allow it to drip down. Worked sweet, I was able to get a good rub on all the sides and when eating it ... it was all meat. No messing with the fat - other than some fat between the point and the flat for a handful of slices.

I'll be using that method again on my next brisket.

I cut as much fat as possible off of my briskets. I started using the method that that one guy used in the video, where he puts trimemd fat on the rack above the brisket so it bastes itself. They turn out really good this way.

 

[tumpedover]

I normally don't inject briskets....but have been toying with the idea....I trim only to about 1/4 in. fat cap and (Uh Oh controversial) ussually cook fat cap up............ I usually have good results ....entering my first comp though, on the 21st. and wanted to play around on practice meats....

 

[MoKanMeathead]

We have cooked a lot of briskets with injections and without, with marinating and without, fast, slow and everywhere in between. We do not inject or marinade before cooking because it just doesn't seem to make that much difference. We do marinade after the briskets are wrapped when the color looks about right (usually between 150 and 170 degrees). We have used Fab B several times and for some reason, every time we have tried it the brisket turned out dry.

Your actuall mileage may vary!!...just our experiences!

 

[cayenne]

Interesting.
I've been off list for quite awhile, and back then, the concensus seemed to be that for briskets, you left the fat cap on, but, when you cooked them, you put them fat side down to protect the meat from the heat. I've had great luck doing this....<P>
Never heard of the injecting of briskets....pork yet, but, not brisket.<P>
For pork like like a mixture of apple juice concentrate, some vinegar and a little Tony Chachere's creole seasoning....good for injecting, and for mopping.....

What injections are ya'll likeing for pork? For brisket?

 

[itschris]

I like the idea of putting the fat above the meat to drip down. That's an interesting concept. I'm going to pick up my new smoker this afternoon but it's a barrel smoker and doesn't have vertical racks obviously. I'm wondering if I can rig something. I'll have to see when I get it all together.

 

[cayenne]

same here

I like the idea of putting the fat above the meat to drip down. That's an interesting concept. I'm going to pick up my new smoker this afternoon but it's a barrel smoker and doesn't have vertical racks obviously. I'm wondering if I can rig something. I'll have to see when I get it all together.

That's what I used to think too. But, there was a HUGE thread(s) on here back then...with people swearing up and down, that the fat on top in fact did nothing as far as basting the meat while cooking.

They argued that you could save the meat's moisture much more by putting the fat between it and the heat than by letting the fat 'drip' down on it. I don't remember the exact reasoning...but, after reading back then....and trying it fat side down...I've been a convert.

 

[mds2]

What injections are ya'll likeing for pork? For brisket?

For pork I just use Aplpe juice, salt, onion powder and garlic powder. I have tried adding in worschtershire and franks red hot, but i really couldnt tell much of a difference.

I really just like to keep in simple.

 

[tjus77]

I don't inject ever. I have been playing around with putting the fat side down. I noticed the difference.... to me it dried out the very bottom of the meat (kinda scorched in a way, but not totally). The first cook I left it the entire time, the second I flipped it 1/2 way through, both ways I was not happy with how the very bottom looked. Just my opinion, tasted about the same, but texture was not to my liking.

Not trying to start up the debate again, just what I found that I like best. I may try the trimming method that has been discribed above, but I kinda think you would get almost the same thing if you scored (I think that is the right term) the fat, but don't cut it completely off.

Hey to me, half the fun of cooking is trying something different.

 

[Bigmista]

I inject my briskets with Vicodin and Morphine to get them tender and relaxed. Judges too.

 

[tonto1117]

I inject my briskets with Vicodin and Morphine to get them tender and relaxed. Judges too.

I love it....Fab-Rx :lol:

 

[Mooner]

Just say no to brisket injection! You can get the same flavor from a good rub and letting it warm on the counter for 2 hours with the rub on.

 

[Papa Hogg]

I inject my briskets with Vicodin and Morphine to get them tender and relaxed. Judges too.

Mix with a nice bold California Zin & I think you are onto something :biggrin: