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Injecting Fat Into Brisket

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    Injecting Fat Into Brisket

    Has anyone ever tried taking beef fat, heating it in a pan to liquefy it, then injecting it into a brisket before smoking it as a way to make the brisket juicier and more flavorful?

    #2
    I think someone on the main site mentioned that, but I'm not sure if it was done before the cook, or towards the end of the cook.

    I don't inject anything anymore. I just don't see how it stays in, when everything else comes spewing out.

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      #3
      I inject home made beef stock that has been lightly seasoned

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        #4
        This is what Dr. Blonder said in response to a very similar question: "You'd have to inject in hundreds of locations to replicate the fat marbling, and butter likely to ooze out prematurely in the cook. Fat renders slowly." DEW

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