Injecting Brisket

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Mick

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For those who inject their briskets, what do you inject them with? Today I used beef broth, which was fine, but I can't help thinking this might be a chance to get more of the rub spices into the meat, rather than having them mostly slough off.
 
Try Myron Mixon's injection. He gave out the recipe in his book. I tried his brisket at Smoking on the Bay competition last year. It was awesome! And, Myron is a lot different than he appears on BBQ Pitmasters; He really seems to be a nice person.
 
I use the injection from Howtobbqright.com. I don't have the amounts in front of me but it's beef broth, worcestershire, MSG, the same rub you are putting on top and maybe a few other ingredients. I will never not inject my Briskit's after using his injection. I never had more tender moist Briskits until I started injecting.
 
Mick, I use the one from howtobbqright.com. I will never not inject my Briskit again after using his method. My three best Briskits were after switching to his method, Ken
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken Serwatowski:
I use the injection from Howtobbqright.com. I don't have the amounts in front of me but it's beef broth, worcestershire, MSG, the same rub you are putting on top and maybe a few other ingredients. I will never not inject my Briskit's after using his injection. I never had more tender moist Briskits until I started injecting. </div></BLOCKQUOTE>

Thanks Ken. how much of the rub would you put in this?
 
Sorry I posted twice, didn't think the first one went through. I thought the site said how much to use, I'll have to check my notes if it doesn't and see what I did, Ken
 
I've been cooking briskets fairly often of late. I like the HH method. Well I actually shoot for 275 with good success and look for 300. So maybe a modified HH.

Injecting a brisket is something I want to try next round. Have to say I like the coffee/chocolate based rubs/paste - they have become a favorite.

I'm thinking of injecting next time rather than bucket soaking in my usual mix/elixir to see what kind of difference it makes.

Might do a combo, take some of the drink puree and inject then set in the bucket.

I am a KCBS member but don't compete. My problem with KCBS champions is that the focus is on the KCBS style for judging which I'm not a big fan of after trying a lot of those recipes.

It's not always the best IMHO. There's comp recipes and then there's backyard BBQ style which is more focused on what tastes good to your family, friends and "regulars".

In my experience KCBS style doesn't always align with what I'm after.

Injecting brisket though is something I want to try next round. Need to make up some brisket to take to the annual Jersey Shore family visit in August. Not wanting to make a serious change but injecting is something I might check out this round.

I am sold on whole packer cooks versus thick "first cut" flats at this point. The deckle/point protects the thinner area of the flat and makes for great burnt ends and now chilli (made some yesterday). That in itself might be what some folks struggle with as a good number do a flat cook versus a packer cook and run into trouble with a thin/light flat that can easily come out under/over cooked as you are learning.


Great thread - thanks for sharing
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mick:
For those who inject their briskets, what do you inject them with? Today I used beef broth, which was fine, but I can't help thinking this might be a chance to get more of the rub spices into the meat, rather than having them mostly slough off. </div></BLOCKQUOTE>

I've had great success using a mix of Butcher BBQ's Brisket Injection and Prime Dust products. They now sell these two items pre-mixed. I highly recommend these. Great flavor and moisture retention. Good luck!
 
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