Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Injecting brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Vinman
    Former Member
    • Jun 2019
    • 5
    • Orange Park, FL

    Injecting brisket

    On last brisket I did I rendered fat trimmings and put liquid in fridge. My question is what's your take on me injecting my next brisket with it instead of beef broth?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10012
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I'd focus more on leaving enough fat cap on the flat end, rather than deal with injecting hot fat into cold meat, and a potential clogged needle that was cooled too much by the meat.
    ​​​​​​

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 6645
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

      #3
      Originally posted by Jerod Broussard View Post
      I'd focus more on leaving enough fat cap on the flat end, rather than deal with injecting hot fat into cold meat, and a potential clogged needle that was cooled too much by the meat.
      ​​​​​​
      The Brisket Whisperer speaketh sooth ...

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Just the opposite. They hollered at me. "Trim, dry brine, apply rub, smoke to tenderness."
    • kbremer
      Club Member
      • Aug 2017
      • 112
      • Palmer Nebraska

      #4
      They are right....clogged needle. Use it on your next for mopping or spraying....that works great!!!

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        Sear steaks in it or use on flat top. I render tallow for my deep fryer...hellatious fries, fish, and chicken. Even make hot pockets better (drunken discovery)
    • Huskee
      Administrator
      • May 2014
      • 15548
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Masterbuilt Gravity 560
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber 26" Original Kettle Premium (light blue)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke X4 by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #5
      Totally with Jerod. 1/2" fat cap on flat. That little strip on each slice will be really good, injections can squeeze out.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7995
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #6
        Every once in a while the question is raised about re-injecting fat into the flat of a brisket. If you reason through it, does oil and water mix? Will fat and meat protein bulging with water really provide a more moist and tender interior to the flat? There are other approaches with phosphates and water based products like beef stock that do a better job of capturing moisture, if you're into injecting.

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          On selects (only when jammed up and that's all I can find) I'll invest small amounts of neutral oil all over the flat. I doesake a difference.
      • ColonialDawg
        Club Member
        • Oct 2017
        • 492
        • Coastal VA

        #7
        I think you are better off keeping the jus and just pouring it over your brisket after you slice it.

        Comment

        Announcement

        Collapse

        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
        See less
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Meat-Up in Memphis