Reply to "Brisket Injection"

Former Member

I've been thinking of trying the garlic, rosemary,and oil mix myself. Didn't know if it had been tried or if there were others out there that have done something near that. I'm doing a brisket by request for some business clients for Monday. One is from Texas and that was her pick of meat. So for the first time I'm doing brisket for a experianced eater.
Another question I have, I was thinking of using Montreal steak seansoning for the rub but have some concerns that the high amount of salt if I rub it a day before will dry the meat out.

3/31/0511:42 AM

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