Since beef broth is mt mostly water, anyone ever try just injecting with plain H20? Seems to me would help moisture without any added fake commercial beef flavor. Seems reasonable if all you are looking for is added moisture.
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Inject Brisket - Water Only?
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I injected a Prime flat with beef broth. All that added water and salt came out and made the gravy inedible. Never injected again since the meat was just as dry as flats I never injected. The meat is already 75% water. Rendered fat gives added moisture at the completion of cookiing.
Ask yourself, why is a medium-rare steak juicy and a brisket flat not?
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What he said. I don't inject. If I did I would make my own concoction and I would use beef broth out of a can.
I'm all about experimenting. If you try water only, be sure to let us know how it goes.
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Originally posted by Mosca View PostNo. That would be like boiling it from the inside out.
My only thought to using water only is solely to help prevent the brisket from drying out.
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I inject. Mixture of beef broth Worcestershire, salt, sugar, msg, and phosphates. The salt helps retain moisture between the muscle fibers, and the phosphates actually helps retain moisture inside the fibers themself. Without either, I would suspect it would make little to no difference when you take one up to 190°+
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You could inject with phosphate diluted with water only. I've done that with Butcher's BBQ phosphate. Works fine, although I prefer mixing the phosphate with homemade beef (bone) broth which I always have on hand.
My opinion about injecting is to each her/his own. If the idea appeals, then do it, if not, don't. I prefer injecting because I feel that worst case, it does no harm, and best case, it's added insurance for a moister result.
Here's what Meathead says about injecting (in his brisket article)
2) Pump (Should I inject brisket?). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
KathrynLast edited by fzxdoc; May 26, 2019, 06:07 AM.
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Originally posted by fzxdoc View PostYou could inject with phosphate diluted with water only. I've done that with Butcher's BBQ phosphate. Works fine, although I prefer mixing the phosphate with homemade beef (bone) broth which I always have on hand.
My opinion about injecting is to each her/his own. If the idea appeals, then do it, if not, don't. I prefer injecting because I feel that worst case, it does no harm, and best case, it's added insurance for a moister result.
Here's what Meathead says about injecting (in his brisket article)
2) Pump (Should I inject brisket?). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
KathrynLast edited by Missin44; May 26, 2019, 07:44 AM.
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We do agree, Missin44 . Phosphate dissolved in water would add no flavor. But homemade beef (bone) broth brings a lot of umami to the party, which is why I use it. Storebought beef broth is pretty terrible.
FWIW Cooks Illustrated only recommends Better Than Boullion Roasted Beef Base. Every other storebought beef broth they tested garnered a "recommended with reservations" or was not recommended.
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There are better beef broths out there, look for low sodium types. Better yet ask your butcher for some bones and beef scraps and make your own. Same with chicken. It’s easy.
As to injecting or not, fat cap up or down, the debate will go on and on. Just try it both ways, experiment a little and decide for yourself. Opinions are like.....complete the sentence with your choice of body part.
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Originally posted by Missin44 View PostBesides water boils at 212 deg, pulling at 197-203 the water never gets to its boiling point.
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