Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. 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
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. 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. It is our favorite smoker, period.
            Click here for our review of this superb smoker

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            Compact Powerful Sear Machine For Your Next Tailgater


            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order


            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. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review


            Blackstone Rangetop Combo: Griddle And Deep Fryer In One


            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

            Click here to read our detailed review and to order


            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourcompletereview