Injecting briskets...with the grain or against?

I inject with the grain. That way, the injection travels farther down in the brisket.

I never stopped to think about it but anxiously await an answer before my next brisket. Injecting with Butcher's BBQ Injection and the Prime Dust.

With or against the grain. Now that's fine tuning. I'm sure Tom's got some interesting commentary on this one.

Well,I'm no expert,but have to agree with my teammate,Ribdog.

I've heard that shot with the grain on a sixteen lb prime packer,you can watch the liquid travel from end to end in the flat.

Of couse,that could just be hearsay.

Also,some folks think about the needle markings that some judges may look for.I've heard that they are less visible with the grain.

Smokin' usually says cook two and try one each way.

For me, I think this belongs on the same BBQ Myths as the left handed brisket.

I've done them both ways and hadn't seen enough difference in the end results that really matter.

But given David has two 180's in Brisket this year, maybe go with him.

Yep,but I've heard someone speculate they are easy to get these days?

I shoot my left handed briskets against and the right handed briskets with the grain.

Actually, I have seen more marks in the slices goin against. But... like has been said...not sure there is much difference.

Recently got more info from Chris Hart (IQUE) on the subject.

Chris acknowledges Dave's (Bouska) prowess as a comp cook and brisket tour de force. Yet he feels he can get more liquid into the meat shooting with the grain and perhaps less streaking. He went on to say. less injection holes, less chance of moisture escaping. Just sayin'

Coach...do you vary your method with left handed briskets during a full moon?

Very good point MaxQue! On a full moon a guy could lay the brisket in a pan of injection and the lunar pull will make the injection rise into the brisket, hey no injection marks.

This has to be the way David is GIVEN the 180s...LOL!

Now next,we'll have to extend the discussion about the folks that get a new jaccard tenderizer and use it for an hour on the packer-before they inject it,either way.

Max,up in your region,Steve Farrin/Yankee BBQ was quite active with NEBS.He had been doing a short comp class, before some of the cookoffs, that I understand were quite good.

We've cooked with Steve,casually and against him in comps.He has traveled and cooked with a bunch of good cooks,nationally.

He could be cooking as Team Agave,or I Smell Smoke.

If you get the chance,he would be worth a listen.He is also a fine FEC cook.

I believe Steve's currently cooking with I Smell Smoke! Great team that always does very well here in New England.

Yep,and if you have an Indian reservation with gambling near you,he would probably come and do some custom cooks with you.

Also,from Team Agave,you can guess his other favorite.

Tom...I always have Jose Cuervo and a Texas Hold'Em deck in house. Would that work?

You may never get rid of Steve.