- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Brisket Injection
Posted on 12/21/23 at 8:59 am
Posted on 12/21/23 at 8:59 am
Have never yet used an injection in my Briskets, but Im toying with the idea for my next cook and was curious whether anyone would recommend it (or discourage it).
If you are in favor, do you use a pre-mixed injection or make it yourself? Recipe?
TIA
If you are in favor, do you use a pre-mixed injection or make it yourself? Recipe?
TIA
7
Posted on 12/21/23 at 9:50 am to Long Ball Larry
I've used Cosmo's and people claimed it was the best brisket they ever had. You can find it at almost any Ace hardware store, just follow the directions and he has a video if you need it.
Posted on 12/21/23 at 11:10 am to Long Ball Larry
I don't see the reason to inject a brisket. It naturally is a very flavorful piece of meat, and injecting it takes away from that. You wouldn't inject a rib roast would you?
Posted on 12/21/23 at 12:12 pm to Long Ball Larry
I wouldn't inject a brisket. There is no need. A regular smoked brisket is perfect as is and I don't see where injecting would improve it one bit.
Posted on 12/21/23 at 12:36 pm to Long Ball Larry
I’ve smoked a lot of briskets and rarely ever inject.
However the only thing I would ever inject a brisket with is Minor’s Beef Base.
But if you aren’t smoking it then there is absolutely no reason to inject.
However the only thing I would ever inject a brisket with is Minor’s Beef Base.
But if you aren’t smoking it then there is absolutely no reason to inject.
This post was edited on 12/21/23 at 2:10 pm
Posted on 12/21/23 at 7:50 pm to Long Ball Larry
I’ve tried it and it comes out extremely salty. Like, inedible salty.
Posted on 12/22/23 at 11:08 am to Long Ball Larry
quote:
was curious whether anyone would recommend it (or discourage it).
You're not gonna find many that will recommend it. Comp guys do it to maximize the judges one bite but if you absolutely just want to satisfy your curiosity, use something mild like beef consommé.
eta: ftr, I don't inject.
This post was edited on 12/22/23 at 11:13 am
Posted on 12/22/23 at 1:37 pm to Long Ball Larry
You don't need to inject brisket. Just brine it for seven days. Then set out to reach room temp. Then coat with a binder agent, like mustard, then cover with salt and freshly ground course black pepper.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News