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**wcpreston** · February 21, 2019, 06:28 PM

MikeTru I've never injected so far, with rave reviews

**ribeyeguy** · February 21, 2019, 06:38 PM

Good choice with Lone Mountain, I'm a regular customer of theirs and have yet to be disappointed. As far as injecting goes, I've only done it once on a 6 pound pork butt and didn't notice any difference between it and uninjected butt.

Regardless of which route you take, please let us know how it turns out!

**Jerod Broussard** · February 21, 2019, 06:48 PM

Driest brisket I ever had was injected. You can't cover up a bad cook with anything.

**RonB** · February 21, 2019, 06:49 PM

Wagyu is supposed to have much more marbling than prime beef. You should not need to inject it. I've never injected a brisket, and have never had a dry brisket - if you don't count the one I did before joining The Pit.

**Mr. Bones** · February 21, 2019, 06:52 PM

I have a (cheapo) injector setup, thus far unused...

I jus might, someday, try injectin a brisky, but I reckon I probly wouldn't do it to a wagyu one, even at gunpoint.

Nuthin against injectin, it jus ain't my thing; if it's yers, load that rascal up, an enjoy!

However ya do that brisky, wishin ya a great cook, and great food!

**ComfortablyNumb** · February 21, 2019, 07:13 PM

So, we're not talking about heroin?

**texastweeter** · February 21, 2019, 07:46 PM

I always inject

**bten** · February 21, 2019, 07:56 PM

I cooked a few select briskets and injected, and they turned out good. Lately, I cooked a couple of prime briskets (on different days). I decided not to chance it, and injected them. They turned out great, and my wife said that the last one I did was the best brisket she ever tasted. Now I am afraid that if I don't inject, and it is not as good, I will regret it.

**dsohmer** · February 21, 2019, 08:27 PM

If there's as much actual marbling as there appears to be in the pictures, I probably wouldn't inject.

Aaron Franklin doesn't inject but he's also very clear that he uses a very specific grade of meat. That waygu probably qualifies.

I have a question I ask myself for some of these harder bbq questions that come up from time to time -- WWM&MD -- What Would Meathead & Malcolm(Reed) Do? Always works out well.

**kbremer** · February 21, 2019, 08:29 PM

I inject EVERYTHING...just saying

**jecucolo** · February 21, 2019, 08:46 PM

I have injected and didn’t like it and really didn’t notice the difference. It can be messy also. I don’t think you will need to with that great looking brisket. I think dry brining is more important.

**MikeTru** · February 22, 2019, 07:40 PM

Here is the finished product...no injection and it came out great. Lots of flavor from the marbling and rub. Leasoned learned, it is hard to work at home and smoke meat. My Primo got a way from me and I had a difficult time getting it back down to 275. with that said it turned out great. I appreciate everyone’s input and I doubt if I will be doing another 200 brisket but I can taste why these briskets win. Back to Costco I go.

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**Frozen Smoke** · February 22, 2019, 08:05 PM

Good on you for not injecting that fine piece of beef. I've never injected a piece of meat in my entire smokin' life and proud of it. Respect the meat and let it taste like it was meant to.