Injecting brisket


 
C

Cory L.

TVWBB Member
I am making 4 flats this Friday with the HH method and was wondering about injecting them. I have made HH flats in the past and the results have been consistently good but I picked up some Kosmos beef injection and am curious to try it out. This cook is for a prenupt dinner. I really want to try out the injection but am wondering if I should just stick to what I am comfortable with for this cook. I have read about streaking in the meat from injecting etc...

Any tips on injecting? Do I inject from the side of the flat, from the bottom? How do you avoid the streaking? Do you think I should just just stick with what I know so far and try the injection another day? Thanks.
 
Cory, I talked with Kosmos after I bought his beef injection. He suggested diluting it a bit from the instructions. I have used it 3x and added about 1/2 cup more water than called for. Go by taste and you will see. As far as the injector tracks in the meat. If you inject with the grain the streaks are minimized. I was told that at a BBQ class held by CBBQA. It has worked for me. Bottom, top, side? kinda depends on the size of your injector needle and the size of the meat. If you have any apprehension about injecting for this particular cook, I would say don't. Do it when you are comfortable. On the other hand I really like the results that I got.

Mark
 
Thanks for the information Mark. My needle is only about 3" long so going with the grain, I would only be able to inect the end 3" or so on both sides of the flat to avoid or minimize the streaking. Think I want to try it out. I will try to fing a longer needle by Friday or might just say "to heck with the streaks" and use what I have. I assume it is just a cosmetic thing any way.

Does the injection have any effect on the cook times using the HH method? Thanks again.

Cory
 
Not in my experience. I believe the streaking is only cosmetic and if the needle isn't long enough to go from the side just inject from the top or bottom, whereever you can follow the grain. A lot of competitors only inject for the judges and not for their home cooking. I liked the results so much I decided to do it for both. Cost being the only down side that I have seen. Of course there is the "purist" point of view that may differ from mine. I guess I aint pure.

Mark
 
Hi Cory, I just watched this instructional video on another website and the guy is doing a whole brisket. He shows how to inject. He also uses a WSM for his smoker. I know I'm a little late posting this, but I wanted to share it anyway - maybe for future use. Good luck.
 
Russell, I have watched pretty much all the Pit Boys videos. They are somewhat entertaining and I like the deep gravely voice but... IMHO they leave a bit to be desired as to technique. To each his own tho. The injecting on that video to my eyes does not go with the grain of the meat. Purly cosmetic but if you want to minimize streaking may be helpful. I guess many trim like the Pit Boys but many don't as well.
Happy smokin'

Mark
 
Mark, I appreciate your expertise and your willingness to share it with those of us who are "newbies". I always enjoy reading your posts. I'm quite sure you know much more about the subject than I do as I have never injected anything. I've done several smokes but still have plenty to learn. I have
watched a few BBQ Pit Boys videos. As one who is still learning, I enjoy the simple, no-nonsense approach they seem to take to BBQ. I think sometimes we can complicate things that aren't really that complicated. On the other hand, those of us who frequent this site do so because we want to cook better BBQ. So if there's a technique that will produce a better product, we want to learn about it. I like to see and read about different techniques and viewpoints. It think it increases my learning and helps me see the "bigger picture."
icon_smile.gif
Russ
 
Russell, thank you for your kind comments. All the knowledge that I have has been freely given by others who know more than me. At 59 yrs young and having cooked since a young lad and at times in a professional setting, I still desire to know the finer arts of food prep. BBQ is an art and as such there are many mediums and opinions as to what is the "proper" way to paint the picture. We can all learn something from those willing to teach. That is the beauty of this forum. There are many gentlemen and ladies who give graciously of their time and expertise to those of us who want to learn.

Happy Smokin'

Mark
 
You must log in or register to reply here.

 

Back
Top