Bob, I wasn't thinking that the olive oil would add beefy flavor, but rather more fat for helping with countering dryness. Would olive oil help for that?
So do these commercial injectables contain gelatine that actually breaks down like connective tissue does? If they do, do people add gelatine to their injection recipes?
Never heard of gelatin being one of the ingredients. That delicious Au Jus drippings from the meat is basically fat, water and gelatin. Might be an interesting experiment to reintroduce that back into the meat.
I've never injected brisket but always inject pork shoulders. I am cooking a brisket super bowl Sunday and I am going to inject with plain beef broth. I don't want to go over board first go around but think a little extra moisture wouldn't be a bad thing.
