Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

To inject or not inject, that is the question.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    To inject or not inject, that is the question.

    I just ordered my first 12-14 lb Black Wagyu grade brisket from SRF. I was going to order from Creekstone but the SNF turned out to be a few dollars cheaper even with paid shipping. I've read here that many inject their PRIME briskets. Would you inject a Black Wagyu or just let it ride?

    #2
    I'd let it tide. But then again, I don't inject my prime briskets either.

    Comment


    • smokin fool
      smokin fool commented
      Editing a comment
      +1....then there's the jabbing the needle in my thumb thing....

    #3
    Definitely skip injecting, at least until you've done 4 or 5 of them. Then you can try injecting. But if it's even close to Wagyu then it will be well marbled anyway, no need to pump it full of broth.

    Comment


    • Bad Hat BBQ
      Bad Hat BBQ commented
      Editing a comment
      W/ Henrik.....I avoid injecting Brisket ; too good on its own

    #4
    I don't inject Prime briskets, so I wouldn't inject a wagyu either. So let it ride....

    I'm jealous, been wanting to smoke a wagyu brisket. Please share when you're done.
    Last edited by au4stree; December 16, 2021, 09:49 AM. Reason: spelling

    Comment


      #5
      I for sure would not inject a Wagyu brisket. IMHO, injecting for the circuit where crazy amounts of well......everything has to be thrown at the judges to stand out.

      When I am doing Wagyu, I keep it very simple. You really want that meat to speak. The fat is rich and the flavor is incredible. Do not alter that with some injection that likely has phosphates and any other things that might throw off the flavor. I always find that commercial injections make the meat taste, fake, if that makes sense.

      You really only need to inject if you are cooking a really lean brisket, anything under choice. (I guess I have never cooked one that was choice, so I really do not know there.) If you are in a huge bind and can't find anything other than low grade briskets, then I might consider injecting. But if you have la creme del la creme, then SKIP IT!

      Comment


        #6
        The black wagyu is almost all I do. I injected the first one because I didn't know any better. Have not done one since and not noticed any difference.

        Comment


          #7
          Nope. The entire point (so to speak) of getting high grade beef is to taste the beef. It won't need injecting to help it and what's the point of getting great beef if you're just injecting it with flavors?

          Comment


            #8
            I’ve only cooked Prime packers. Never injected a single one, and they all come out great. Delicious and moist. Injecting - IMHO - is a crutch for low grade cuts. Prime+ doesn’t need anything but salt and pepper and a nice oak fire!

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes

            Spotlight

            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


            GrillGrates Take Gas Grills To The Infrared Zone


            GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


            Grilla Proves That Good Things Come In Small Packages

            The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.