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Started By
Message
re: overnight brisket injection recipes recs and what do you think of mine
Posted on 10/8/20 at 9:11 pm to MeridianDog
Posted on 10/8/20 at 9:11 pm to MeridianDog
quote:
Injecting a brisket is a bad idea,
While I respect and am awed by your culinary skills, MD, I disagree.
I always inject my briskets with creole butter mixture. Also rub it with S/P/GP/Tony’s/BS/Mesquite Flavoring
People sing songs about my brisket and routinely say it’s the best they’ve ever had.
I find that it adds a lusciousness to the meat. My knees still buckle when I take that first bite. (Ok...that sounds weird.
) 
1
Posted on 10/9/20 at 11:02 am to rmc
quote:
I also do another where I “brine” it in a bottle of Worcestershire for 24 hours but I don’t inject it.
How do you get it in the bottle?
:rimshot:
This post was edited on 10/9/20 at 11:03 am
Posted on 10/9/20 at 11:42 am to LuckySo-n-So
I never said you couldn't do it or that some folks would be able to tell the difference. I just said it was a bad idea. Maybe I wanted to say, There is no need to do that if the brisket is properly smoked.
The OP asked for comments on injecting and what folks thought about his injection stuff and I gave him my opinion, in that whatever he wanted to do was fine. After all it is his brisket. If he cared for opinions, he needed to be prepared for the several who would say no to injecting. You will notice there were others in addition to me who feel that way.
If you like your brisket done that way, then go for it. If you offered me some, I would eat it.
BY the way, I didn't downvote your post.
The OP asked for comments on injecting and what folks thought about his injection stuff and I gave him my opinion, in that whatever he wanted to do was fine. After all it is his brisket. If he cared for opinions, he needed to be prepared for the several who would say no to injecting. You will notice there were others in addition to me who feel that way.
If you like your brisket done that way, then go for it. If you offered me some, I would eat it.
BY the way, I didn't downvote your post.
This post was edited on 10/9/20 at 11:45 am
Posted on 10/9/20 at 4:18 pm to LSUvegasbombed
Have you thought about injecting just the flat? I’d imagine the thicker, fattier section doesn’t really need an injection besides a good rub.
Once the protein breaks down and the fat tenderizes the meat even more, what does the injection do?
Once the protein breaks down and the fat tenderizes the meat even more, what does the injection do?
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