injecting brisket???
I have been away for awhile you all may have discussed this but, what is general feeling on
injecting brisket???
injecting brisket???
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It's a personal preference. What's your goal? Are you unhappy with brisket you have?
My suggestion is to try it see what you think. There are just so many variable that it's hard to quantify since in the end it's all based on your taste buds.
Outside of competitions, I don't inject.
My suggestion is to try it see what you think. There are just so many variable that it's hard to quantify since in the end it's all based on your taste buds.
Outside of competitions, I don't inject.
Actually I use your 101 friends n family give me compliments so I'm very pleased with what I turn out.
Sometimes I do, sometimes I don't. I am always trying new things. I injected my last one with seasoned garlic butter. Turned out GREAT!
Injections basically serve two purposes,
1. Increase/maintain moisture by way of phosphate (and additional liquid, of course)
2. Allow for additional flavor components so as to create an edge at the judging table.
I believe a well selected brisket, simply smoked with a minimum of fuss will equal anything I've injected. Maybe a little au jus from the FTC juices over the sliced meat...I'm good to go.
1. Increase/maintain moisture by way of phosphate (and additional liquid, of course)
2. Allow for additional flavor components so as to create an edge at the judging table.
I believe a well selected brisket, simply smoked with a minimum of fuss will equal anything I've injected. Maybe a little au jus from the FTC juices over the sliced meat...I'm good to go.
I was thinking of trying something like Wilber said the creole butter injection I use on Turkey. As Smokin Okie said I'm pleased with what I'm turning out sooo!
It never hurts to experiment. Keep notes ans let us know how it turns out.
Reference a Cajun butter injection,there is a long time FEC 100 cook and early member of the forum that is kinda famous for having developed such a thing.
Seems like he hails from the "windy city" and when he ain't running a campaign fightin' cancer he takes time out to win the Jack Daniels World Invitational.
You could probably google "Scotty" and see what he thinks about it.
Seems like he hails from the "windy city" and when he ain't running a campaign fightin' cancer he takes time out to win the Jack Daniels World Invitational.
You could probably google "Scotty" and see what he thinks about it.
Like this?
Scottie's Creole Butter
1/2 can of beer
1/2 lb. Butter
1 tsp. Bonesmokers Big Time BBQ Rub (any mild BBQ rub will do)
2 tsp. Paprika
1-1/2 tsp. White Pepper
1-1/2 tsp. Sea Salt
1 tbsp. Garlic Powder
1-1/2 tsp. Onion Powder
1 tsp. Coleman's Mustard
1 tsp. Ground Black Pepper
1/2 tsp. Cayenne Pepper
1/2 tsp. Tabasco
Let mixture cool a bit and then inject.
Scottie's Creole Butter
1/2 can of beer
1/2 lb. Butter
1 tsp. Bonesmokers Big Time BBQ Rub (any mild BBQ rub will do)
2 tsp. Paprika
1-1/2 tsp. White Pepper
1-1/2 tsp. Sea Salt
1 tbsp. Garlic Powder
1-1/2 tsp. Onion Powder
1 tsp. Coleman's Mustard
1 tsp. Ground Black Pepper
1/2 tsp. Cayenne Pepper
1/2 tsp. Tabasco
Let mixture cool a bit and then inject.
Damn,you're about as old as I am. 
Say hi to the missus.
Say hi to the missus. 
Hi John, Tom, Merry Christmas to some longtime forum members
Merry Christmas to you also, Smokin!
Each year it is nice to see each of our good friends make it to another one.
<-- chopped chicken liver 
