I am going to do a brisket Christmas eve. I have a solid food injector. I was wondering if any of you guys injected your briskets before. If so with what? and what did you think?
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yes i did that last weekend on a 13 pound packer. used my beef rub diluted with 8 ounces of water. came out good and i am going to continue doing it
jack
jack
Intowin, do you mean an injector for solid items like garlic cloves, such as the on Ron Popeil adds as a bonus to one of his rotary cookers?
Howdy intowin
If you do a lot of briskets and have your technique down,there is nothing wrong with injecting and trying to manipulate the results.
If not ,I'd recommend cooking like the Cookshack was designed.
That way you know what it ought to be and can make your minor adjustments with each cook.
Brisket ought to taste like brisket IMO and it is up to the cook to cook it correctly.
Smokin Okie would step in here and remind to take very good notes,so you can replicate your past results.
Just my $0.02
If you do a lot of briskets and have your technique down,there is nothing wrong with injecting and trying to manipulate the results.
If not ,I'd recommend cooking like the Cookshack was designed.
That way you know what it ought to be and can make your minor adjustments with each cook.
Brisket ought to taste like brisket IMO and it is up to the cook to cook it correctly.
Smokin Okie would step in here and remind to take very good notes,so you can replicate your past results.
Just my $0.02
Wow! That brisket of Jack's was delicious and it did still taste like brisket, just better than what he's done before. He diluted the rub he uses, which still allows a great beef taste. I think it just enhances it and it actually tastes beefier. He didn't go crazy with injecting. I was amazed at how good it turned out.
Peggy
Peggy