David Games
TVWBB Member
When I first got my WSM 3 or 4 years ago I had great results with Pork Butt using the Chris Lilly injection (Salt, sugar, apple juice, worcestershire, water) recipe from this site. A month or two later I tried my first brisket and not really knowing any better, used the Chris Lilly injection and got what I thought was great results.
Subsequently, I read in various places including here that you aren't really supposed to inject brisket with something like this and that you either shouldn't inject or should just use beef broth. Over subsequent smokes, I tried these and never was that happy with the results.
I am now back to using the lilly injection on brisket and I really like it better. The think is, I never get any sense of sweetness in the brisket using this. Instead, the salt comes through to give it a sense of being properly seasoned and it has somewhat of a savory character. In contrast, when I have just used broth or didn't inject, it seems like it needs some seasoning.
I am curious, have others played around with different injections for brisket?
Subsequently, I read in various places including here that you aren't really supposed to inject brisket with something like this and that you either shouldn't inject or should just use beef broth. Over subsequent smokes, I tried these and never was that happy with the results.
I am now back to using the lilly injection on brisket and I really like it better. The think is, I never get any sense of sweetness in the brisket using this. Instead, the salt comes through to give it a sense of being properly seasoned and it has somewhat of a savory character. In contrast, when I have just used broth or didn't inject, it seems like it needs some seasoning.
I am curious, have others played around with different injections for brisket?