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Started By
Message
overnight brisket injection recipes recs and what do you think of mine
Posted on 10/8/20 at 9:29 am
Posted on 10/8/20 at 9:29 am
So i am smoking a brisket saturday and wanted to inject overnight. I am reading about not using citrus or vinegar ingredients for overnight injections.
Would this injection work? Can sugar be injected overnight? Too much salt or not enough
2 cups of water
2 cups of low sodium beef stock
1 table spoon of brown sugar
2 tablespoons of salt
2 teaspoons of Worcestershire sauce
1 teaspoon of garlic powder
i have a spice grinder so i will blend the salt, sugar and GP into a dust.
Would this injection work? Can sugar be injected overnight? Too much salt or not enough
2 cups of water
2 cups of low sodium beef stock
1 table spoon of brown sugar
2 tablespoons of salt
2 teaspoons of Worcestershire sauce
1 teaspoon of garlic powder
i have a spice grinder so i will blend the salt, sugar and GP into a dust.
10
Posted on 10/8/20 at 9:36 am to LSUvegasbombed
Posted on 10/8/20 at 9:45 am to LSUvegasbombed
Ketchup
Posted on 10/8/20 at 9:55 am to LSUballs
just wanting to inject to see what the difference is
Posted on 10/8/20 at 9:57 am to LSUvegasbombed
i have found that many many people have put in years of research to make the best rubs and injection. So i buy those.
Kosmo's
Slap your Daddy BBQ
are my go toos.
Kosmo's
Slap your Daddy BBQ
are my go toos.
Posted on 10/8/20 at 10:01 am to LSUvegasbombed
quote:Have you tried this before? I did. It was a disaster.
So i am smoking a brisket saturday and wanted to inject overnight.
Posted on 10/8/20 at 10:11 am to LSUvegasbombed
Injecting a brisket is a bad idea, so whatever you do will be fine.
Posted on 10/8/20 at 10:23 am to MeridianDog
why do so many people do it in competitions?
Posted on 10/8/20 at 10:32 am to LSUvegasbombed
Add some MSG to the injection blend.
Posted on 10/8/20 at 10:46 am to LSUvegasbombed
quote:because they need to have a powerful flavor that stands out against others.
why do so many people do it in competitions?
Injected briskets are very very good.....to eat a little not to devour a bunch of sandwiches. I inject but not a ton like in comps.
Posted on 10/8/20 at 10:47 am to LSUvegasbombed
quote:
why do so many people do it in competitions?
Because making an entire brisket for one competition bite, versus using it to feed people are very different things.
And to OP - if I were to inject a brisket it would be about an hour prior to putting on the smoker. Injecting overnight would cause a lot of your injection leaking out, or slightly changing the texture of the meat, depending what's in your injection.
This post was edited on 10/8/20 at 10:50 am
Posted on 10/8/20 at 10:58 am to xXLSUXx
Posted on 10/8/20 at 1:09 pm to CarRamrod
looky here 3 downvote idiots who dont know what they are talking about.
Posted on 10/8/20 at 1:37 pm to LSUvegasbombed
Inject the outside with black pepper and salt using the palm of your hand.
Done.
Done.
This post was edited on 10/8/20 at 1:38 pm
Posted on 10/8/20 at 2:12 pm to LSUvegasbombed
Rub salt on the outside. It will inject itself into the middle of the brisket overnight.
Posted on 10/8/20 at 2:15 pm to LSUvegasbombed
quote:
2 cups of water
2 cups of low sodium beef stock
You're going to inject a quart of liquid into it?? Seems excessive baw.
Posted on 10/8/20 at 5:42 pm to Trout Bandit
This sounds like the dumb shite I did in my 20s and 30s learning to be a Dad and failing miserably because I wasn’t listening to mine.
SPG. Hardwood. Time. No reason to get fancy.
SPG. Hardwood. Time. No reason to get fancy.
This post was edited on 10/8/20 at 5:43 pm
Posted on 10/8/20 at 7:50 pm to CarRamrod
quote:You have some sort of disorder.
CarRamrod
Posted on 10/8/20 at 8:05 pm to AlxTgr
What do you guys use to get your salt and pepper to adhere? I use yellow mustard, which also adds a little vinegar.
Posted on 10/8/20 at 8:40 pm to LSUvegasbombed
I do a salt and pepper brisket. I also do another where I “brine” it in a bottle of Worcestershire for 24 hours but I don’t inject it. I flip it while letting it soak and for larger briskets I cut it into the flat and point. Smoke it like normal until 150. Bring it back inside and finish it in the oven covered cooking while sitting in the Worcestershire. I also put a bbq dry rub on it before smoking. It’s not what I consider traditional but I’ve got 3-4 family members that prefer it that way. I enjoy it with a good potato salad.
This post was edited on 10/8/20 at 8:41 pm
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