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Injecting brisket

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    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?

    #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.
    ​​​​​​

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      #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 ...

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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Just the opposite. They hollered at me. "Trim, dry brine, apply rub, smoke to tenderness."

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

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      • 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)

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

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        #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.

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        • 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.

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

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