Injection / Rub - Brisket

Whenever I've injected, I've injected everywhere, applied my favorite rub, let it rest and throw the meat into the smoker. They turn out real nice. You inject to add flavor and moisture inside the meat and add rub for exterior flavor and development of bark on the meat.

Another tip. If you haven't already done so, read brisket 101 and the many brisket posts. Tons of helpful information.

Injecting is just about putting some extra flavor on the inside. So you need to do just what you do now. Same rub, sauce, etc.

for me, I don't inject at home, only contests. I don't think you need to do it, but if you want to try it go for it.

Don't worry about the holes. You need to do it at least 6 hours before you cook, so some will leak would. inject from the meat side so you can see where you're injecting. Inject all over.

Thanks guys. Everyone loves the Briskets I have already done thanks in large part to the 101 and all the research I have done on this forum - I just like experimenting with the CS and doing things different - actually ordered another one so I wil have 2 SM020s to do even more experimenting and so I can keep up with my friends demands!! Probably will have to attend the class next year

I agree with you. Experimenting is a blast, and eventually, we'll figure what we really like and use that more often than not. A little variety is nice. Good job on the briskets.

Try just cutting slits in meat and put thinly slice garlic clove and onoin inside. I put alot in mine and it takes a little bit of time. One of my favorite ways to get flavor inside of meat.

Like Smokin' says,at contests we are trying to shock tastebuds that try one bite from six different slices.

Doesn't mean we do it at home ,or if we are cooking 50 packers.

On the TV show John Trigg talked about not liking his comp ribs.

At Lakeland,drbbq does salt and pepper spares for Trish Trigg and our group.

Trish brings over her famous pecan pie and we all eat backyard style.

Adult beverages are allowed.

Lander, we inject our briskets on the side that goes up in the smoker so that while the first stage of your cooking the juices won't leach out till after their is a decent bark on the out side. Keep us posted.