Hello group,
I am new to barbecue. After stumbling into amazingribs.com, I was inspired by meatheads prose to go right to the top- texas brisket. I made about 6, each a little better than the one before. I really wanted to cook a prime grade but my supermarket never had it, my butcher shop said he can't get it ("resturants snap it all up") and the online sources are prohibitively expensive. So, I was resigned to do my best with choice. Then , in a big box store, there they were. USDA prime whole packers. The price ? $2.99/lb. I s you not. I have a photo of the label if anyone requires proof- A 14 pound prime whole packer for $42.
I had never injected and thought this was the time. Inject what ? About 3 briskets ago, I had the idea of rendering the trimmed fat on the stove and using that instead of olive oil on the surface. That liquified beef fat is unreal tasty. This seemed like a great thing to inject- supply the brisket with the internal fat that it never had. Turn it into ribeye ! Meathead says that one of the points of injecting is to get salt in there to improve water retention. So, I mixed the liquified beef fat with a product called "better than bullion" (which it is, way better, very salty with a nice beefy flavor) about 50/50. Dalmation rub, hung in the PBC. 5 hours to get to 180 then another 2 crutched to 203. Came out great. Of course, I have no idea what the injection acomplished because I did not have a controll non-injected prime brisket. Anybody ever try this or hearing of trying it ?
I am new to barbecue. After stumbling into amazingribs.com, I was inspired by meatheads prose to go right to the top- texas brisket. I made about 6, each a little better than the one before. I really wanted to cook a prime grade but my supermarket never had it, my butcher shop said he can't get it ("resturants snap it all up") and the online sources are prohibitively expensive. So, I was resigned to do my best with choice. Then , in a big box store, there they were. USDA prime whole packers. The price ? $2.99/lb. I s you not. I have a photo of the label if anyone requires proof- A 14 pound prime whole packer for $42.
I had never injected and thought this was the time. Inject what ? About 3 briskets ago, I had the idea of rendering the trimmed fat on the stove and using that instead of olive oil on the surface. That liquified beef fat is unreal tasty. This seemed like a great thing to inject- supply the brisket with the internal fat that it never had. Turn it into ribeye ! Meathead says that one of the points of injecting is to get salt in there to improve water retention. So, I mixed the liquified beef fat with a product called "better than bullion" (which it is, way better, very salty with a nice beefy flavor) about 50/50. Dalmation rub, hung in the PBC. 5 hours to get to 180 then another 2 crutched to 203. Came out great. Of course, I have no idea what the injection acomplished because I did not have a controll non-injected prime brisket. Anybody ever try this or hearing of trying it ?
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