Injected Brisket & Pork

Hi Mark. I too played with injecting over the weekend on a 9 lb pork butt. While everyone that ate it was amazed how delicious it was, I really didnt see a difference in the taste or juicyness. Maybe my grade of meat is so good, mere mortal fluids & spices cannot improve on it. At any rate, I will try injecting again, this time on a brisket as mine have been coming out a bit dry for our tastes. I have been cooking them to 190 degrees at 225 setting.

bob

I think that the injection probably made more of a difference for me because I am using a homemade smoker that does not have the same seal as the CS models. I have been using CAB briskets and they seem to need less time in the smoker to tenderize. As for taste, I couldn't tell a distinct flavor from the injection but it did allow me to eat the brisket without feeling the need to "sauce" it. Therefore I was actually tasting the brisket not just the sauce.