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2 Brisket Questions

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  • smokinsteve
    Charter Member
    • Nov 2014
    • 333

    2 Brisket Questions

    So I've got this nice prime brisket all trimmed and dry-brining. Inject or not? In the tested recipes section Meathead injects, but the recipe in his book does not. What are the opinions on best results? Also, I think the sound of a rub with some coffee in it sounds nice. Any thoughts or recipes? Thanks!
  • scottranda
    Charter Member
    • May 2015
    • 1858
    • Charlotte, NC

    #2
    My limited experience on CHOICE briskets... inject the flat

    Like you, I've been pondering about injecting the sweet 2.99 prime.

    I think I've decided not to inject the prime (flat or point), and see what happens.

    For now on, I'm going to inject the flats of my Choice. (No need to inject points, in my opinion).

    Interested to see what others think!

    Comment

    • DeusDingo
      Founding Member
      • Jul 2014
      • 1158
      • Madison, WI
      • Weber Q320 grill
        Camp Chef Smoke Vault 24 Propane Smoker
        Maverick and thermo Pen thermometers

      #3
      i haven't injected mine and they turn out wonderful, but i have only done prime.

      Comment

      • lschweig
        Former Member
        • Jul 2014
        • 979
        • Oswego, Il

        #4
        I can't tell the difference between injecting or not injecting so finally stopped injecting.

        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4973
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
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            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
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          #5
          I've not yet found a prime locally but when I do I'll not inject the first one so I can see how it turns out and to compare to one if/when I do inject. I'm a big fan of Big Bad Beef Rub on brisket and chuck roasts.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            When you inject it, do it in a container that can handle all the gushing you are going to deal with
        • ecowper
          Founding Member
          • Jul 2014
          • 3634
          • Maple Valley, WA
          • Grill = Hasty-Bake Gourmet Dual Finish
            Smoke = Weber Smokey Mountain 22.5"

            Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
            Thermometer = Maverick ET732
            Thermometer = ThermoWorks Chef Alarm
            Thermapen Mk IV = Light blue
            Thermapen Classic = Grey
            PID Controller = Fireboard Drive + Auber 20 CFM Fan

            Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
            Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
            Favorite beer = Sam Adams Boston Lager or Shiner Bock
            Favorite whisky = Lagavulin 16 year old single malt

            Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


            Eric Cowperthwaite aka ecowper

          #6
          I do not inject prime briskets. They come out great without injecting. My method is a combination of Meathead's and Aaron Franklin's. I trim and dry brine the day before. But the day of, no injections, no fancy rubs ... just the meat, some pepper and garlic powder and then onto the smoker it goes.

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            This is what I just did on my first prime. Came out super nice!

          • ecowper
            ecowper commented
            Editing a comment
            HawkerXP ..... ten million texans can't be wrong man
        • Jerod Broussard
          Moderator
          • Jun 2014
          • 10008
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
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          #7
          I'd rather inject myself with Ebola than bother with injecting a brisket.

          Pork shoulder still in the cryovac, now that is clean fun injecting.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Hahah, Thats aggressive.

          • smokinsteve
            smokinsteve commented
            Editing a comment
            That is hysterical!
        • Spinaker
          Moderator
          • Nov 2014
          • 10957
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

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          #8
          I gave up injecting. Too much of a mess, not enough benefit. I have tried the various types of injections from apple juice to phosphate laden commercial injections. I don't notice a difference. The meat is still tender and juicy.
          If your buying Prime, you certainly don't need to inject. Just my 2 cents.

          Comment


          • EdF
            EdF commented
            Editing a comment
            I've just never tried it because it didn't appeal to me. Shrug.

          • Spinaker
            Spinaker commented
            Editing a comment
            You didn't miss much. EdF

          • GadjetGriller
            GadjetGriller commented
            Editing a comment
            I agree with you prime (and choice) are fine with out injecting. Maybe an little time more with the dry brine for Select stuff.
        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #9
          I injected my last choice packer, just to see what it would do. Previously I had injected a pork shoulder with a highly rated commercial preparation and really did not care for the taste at all (maybe it was the pork???) Anyway, lots of good reviews on injecting briskets so I decided to try it. Injected mostly the flat using a well known commercial product (same company, different product) and it seemed to work fine. It was a very long cook, perhaps because the brisket was big enough it wouldn't fit well in my BGE so I did it in my COS, and even heavily modified, it was still a COS & a chilly evening. Had my Auber set at 275, it cooked at a steady 240 F all night long. Wrapped in paper at about 12 hours (178 F). Don't know if the injection fluid added to the duration of the stall or not but total cook time was 18 hours. End result was an awesome brisket that disappeared very quickly at a church function and got rave reviews. For me, I'll try injecting briskets again, pork butts, maybe not.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            For a choice packer, I might think about injecting. For prime .... it's just a pain in the butt and doesn't make any significant difference that I've ever seen.
        • bardsleyque
          Club Member
          • Oct 2015
          • 677
          • Snoqualmie Wa.

          #10
          I do choice from restraunt depot and prime from cotco on a pretty regular basis I've never even considered injecting.
          I generally wrap(foil) around 180 and pretty much like the results.
          I am my own worst critic,when I'm bitch'n everyone else is eating.

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 0

            #11
            I smoke my Brisket in a Kamado...😁 No injection required.👍

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              I smoke my brisket in a Hasty-Bake or a WSM .... also no injection required :-)
          • Philo in AZ
            Club Member
            • Mar 2017
            • 12

            #12
            The only thing I have ever injected was turkeys, through the ribcage into the breast meat. Never saw the need to do it for anything else.

            Comment

            • smokinsteve
              Charter Member
              • Nov 2014
              • 333

              #13
              Thanks for all the replies! Gonna crank it up in the AM and stayin' with the BBBR.

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3634
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #14
                smokinsteve BBBR is great, you won't be upset about that. Biggest piece of advice I can give you is "stick with your plan and be patient"

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Very solid advise, my friend.
              • PaulstheRibList
                Founding Member
                • Jul 2014
                • 1585
                • Lake Charles, LA
                • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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                  5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
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                  7.) 22" Weber Kettle with Slow-N-Sear
                  8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                  9.) BarbecueFiretruck...under development
                  10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                  11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                  12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                  12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                  Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                  I'm loving using BBQ to make friends and build connections.
                  I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                #15
                Inject or not inject. Great question! As I have shared here before, I find it difficult to really distinguish subtle differences unless I do a side-by-side test. If it's week to week, other factors come in and make it harder to distinguish with confidence.

                I've done two inject vs. non-inject side-by-side brisket tests on choice briskets (I know one round was with regular grocery store choice, and the 2nd may have been with our 1855 upper-choice), then invited people over to do blind tests.

                Wanna guess on the results?

                Yep, the injected briskets were preferred, having better moisture in the flat as the most noticed difference. It was not a huge difference, but it was noticeable and preferred. The cheaper briskets needed the help even more (and maybe it helped when I overcooked them, to keep some more moisture in there).

                For the last 18 months plus I've found a way to get the 1855 Upper choice, and in the past 6 months Prime CAB briskets, and, well, it's been a while, 9 months??, since I've injected a brisket. It's more work and I've just run low on time to get these cooks done, and brisket takes a lot of time on the pit to tend a great fire, wrap when the bark is dark, render the fat to perfection and pull them at the right time. So I've let injection just stay in the, now, large injection supplies box.

                It's on my list to do a 36+ hour dry-brine vs. injection side-by-side test. I'll get there!

                Do a side-by-side, smokinsteve ! And have fun!

                Comment

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