Skip to main content

Replies sorted oldest to newest

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.
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.
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. Cool
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.

Add Reply

Link copied to your clipboard.