Grading is often hit,or miss,on briskets.
You might just try to cook it and learn to do that correctly.Sometimes your ungraded turns out better than a poor "choice" grade.
If really needed,walmart and the other box stores typically sell injectors in the cooking section for less than a couple dollars.
drbbq a top comp cook and longtime forum member offers this as one solution.
Dr. Barbecue injects flavor into ordinary brisket
Dr. BBQ's Shortcut Brisket
Makes six to eight servings
1 cup Big Cow Beef Injection (recipe follows)
3 brisket, flat cuts, 5 to 6 pounds, fat left on
Big-Time Barbecue Rub (recipe follows)
A couple of hours before you plan to start cooking, inject the Big Cow Beef Injection into the brisket, spreading it around as best you can. Season the brisket with the Big-Time Barbecue Rub as heavily as you can.
Prepare the cooker for indirect cooking at 275 degrees, using pecan wood for flavor. Cook the brisket fat side down for one hour, and then flip it to fat side up. Cook to an internal temperature of 160 degrees. This should take three to four hours total. Wrap the brisket tightly in a double layer of heavy-duty aluminum foil and return to the cooker. After another hour, begin checking the internal temperature. When it reaches 200 degrees, remove the brisket and let it rest, wrapped for 15 minutes. Slice and serve.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Big Cow Beef Injection
Makes 2 and one-fourth cups
2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper
Combine all ingredients in a bowl, mix well and refrigerate before injecting.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Big-Time Barbecue Rub
Makes 1 and one-half cups
one-half cup salt
one-half cup turbinado sugar (crystal brown sugar)
one-fourth cup granulated brown sugar
1 tablespoon granulated garlic (see note)
1 tablespoon granulated onion (see note)
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon ground nutmeg
Combine all ingredients, mix well and store in an airtight container.
Note: Granulated garlic and onion are coarser than powder, but the powders can be substituted.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Read more:
http://www.azcentral.com/style...c.html#ixzz1a7AAyyeZ