Do You Inject your Brisket?


 
Mike P.

Mike P.

TVWBB All-Star
I've been reading about injecting Brisket with low sodium beef broth to increase tenderness.

I've injected turkeys for years with Great results before frying them.

Have never done it with beef though. I have a 9# select packers cut that will be BBQ'ed next Saturday. Select is the best I could find today. I'm currently wet ageing it in the fridge.

Any input appreciated.
 
I don't. High heat and let er rip! Once you go HH you'll never go back.

I have some of this butt have yet to use it. Maybe i will one of these days...
 
Thank you for the replies guys.

It's my understanding that it is tricky to achieve tender Brisket with a "Select" packer vs. a choice or prime cut.

Thinking about using the "Texas Crutch" also.

Still trying to research this gig.

george, How do you make tender Brisket?

Stefan, I'm still taking baby steps at this time regarding Brisket on the Mighty WSM. I'm 3 & 1 so far. But the best on a scale of 1-10 is an 8.5.
 
I do! And marinade it in the leftovers 24 hours. Then pat dry and rub.

I go hot-n-fast say 325• to 160• bout 1.5-2 hours fat down then crutch it fat up same temp for 1.5 and rest in the foil an hour and slice. Take the point wrap it up in your foil throw it back on your smoker for another hour h-n-f and then rest, unwrap and slice it across the grain. Tastes just like the flat, and I like it like that over making burnt ends.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It's my understanding that it is tricky to achieve tender Brisket with a "Select" packer </div></BLOCKQUOTE>
High heat. Like here or here.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It's my understanding that it is tricky to achieve tender Brisket with a "Select" packer </div></BLOCKQUOTE>
High heat. Like here or here. </div></BLOCKQUOTE>

Kevin,

Thanks for posting the HH method. I'll be marking this one. Right now though, I've got to master at least one brisket low and slow. The last 3 attempts have been on a scale of 1 - 10, a 7 to an 8.5. Hoping for a 9.5 on this one tomorrow. Will post start to finish pic's regardless of results. I've had great success with BB's and ribs. It's just this darn brisket!!!
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Hope to attempt a HH in the future.

Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by kaz S:
I do! And marinade it in the leftovers 24 hours. Then pat dry and rub.

I go hot-n-fast say 325• to 160• bout 1.5-2 hours fat down then crutch it fat up same temp for 1.5 and rest in the foil an hour and slice. Take the point wrap it up in your foil throw it back on your smoker for another hour h-n-f and then rest, unwrap and slice it across the grain. Tastes just like the flat, and I like it like that over making burnt ends. </div></BLOCKQUOTE>

Thanks kaz! That looks like a great approach.
 
Always. When I finally found an injection that I liked, my briskets went from bland to melt in my mouth delicious.. It took me a long time to figure this out and I havent looked back.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry:
Always. When I finally found an injection that I liked, my briskets went from bland to melt in my mouth delicious.. It took me a long time to figure this out and I havent looked back. </div></BLOCKQUOTE>

x2

Dale, what injections do you like?
 
I have tried so many injections that failed because I didnt keep it simple. You can over do anything, and Im really good at that. I have said it on here before but we cooked at least 50 bad/bland/terrible briskets before we found something that we liked at all. I researched for several years and one thing I can tell you is we cook Prime. I will not debate anyone who claims that the Select Cut compares to Prime. Waygu is too expensive for me, Choice can be great. Anyhow the quality of meat is #1. Select ground up is for making <span class="ev_code_RED">great</span> hamburgers imho.

Sorry Alan, this doesnt make me very popular around here but I still compete and all of our bbq recipes are secrets.
 
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