Brisket injection and cooking times...


 
F

Frank C

TVWBB Fan
Last week I used the Dr. BBQ beef injection for the first time. It helped make nice moist brisket, but really seemed to speed up the cooking process. The brisket took at least 2 hours less than my normal cook.

Do many of you see this as normal?

I overcooked slightly one of the two briskets because I was so shocked...

Do you see real differences (in cooking times)with pork as well?
 
Frank, what you saw is common. Liquids transfer heat very efficiently, thus reducing your cook times. We often see reduced cook times when the meat has been brined as well as when it has been injected. Remember that time is not a reliable reference to when meat is done. You're much better off watching a thermometer than a clock.

On a side note - glad to hear the cook went well. Brisket is one of those cuts that's tough to master. Keep up the good work!
 
Thanks Russ, yea I cook by temp and feel but I did this one as an overnight cook and thought I had no problem sleeping until 8am without checking (love the guru) ....

I woke up and was shocked at the temps of the meat... It has never been done that fast...
 
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