brisket injection


 
J

Joe Lanier

TVWBB Member
Cooking a brisket this weekend. Im thinking im going to go low and slow... Put it on around midnight on Friday night and have it for lunch on Saturday. I want to inject it, Ill be starting with beef broth. Anyone have a recipe for an injection?

also, at what point do you typically foil? Is there a temp that works best?
 
Here is a similar thought.

If doing a packer and wishing to foil I'd suggest going to the point the plateau is about to break, usually around 165, but watch to gauge the move. For a good flat, ~160; for an overly trimmed or thin flat, 5? lower. Depends on what you're working with, imo.
 
Put the brisket on this morning at 9:00. Cooked it until 2:00, foiled for an hour, back on the smoker out of the foil. Hopefully will be done in a couple of hours.

ended up injecting with beef broth with one drop liquid smoke and a couple of shakes of worchestshire sauce.
 
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