Just listened to Moe Kason on Best of BBQ Central Show say he brings brisket up to 100 internal and then injects, says meat absorbs liquid better. Anyone out there do this?
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Brisket injection
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Founding Member
- Aug 2014
- 2086
- Hays, KS
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Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
I dry brine at least 12 hours, then inject immediately prior to putting brisket in the Pit and use some of the moisture from the injection as a binder for the rub that goes on right before it goes on the smoker.
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Club Member
- Aug 2017
- 9849
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If you think about it, there may be something to his method. If you get the meat up to temp and the proteins relax, perhaps they are a little more receptive to the injection. But that’s simply conjecture. Seems like everyone has a little special twist to their briskets.
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Let's not forget he is a competition BBQ contestant and they inject everything with fancy stuff some I can't even pronounce. For choice I do but for prime or Waygu I don't, there is no need for it. If I inject it is simple beef broth I have made, to up the flavor.
IMHO injecting is way over rated in the better cuts due to the competition craze. Treat a good cut of meat well and it will treat you well.
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Cooking brisket reminds me of competitive indoor archery. Everyone was always tinkering and "super-tuning" their bows trying to get the best scores out of them, when all they had to do was just shoot the bow consistently every time.
Dry brine it Rub it Smoke it.
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Oh you just reminded me its where my curing stuff is when I do hams...………...
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lol took 3nd in the East Texas Archery Open 3D shoot years ago. Everyone had parallel limb solo Cam, huge stabilized bows. I shot a $300 Parker buckhunter with truglow sights, a drop a way rest, and a cheap no name stabilizer. Same bow I hunted with, and STILL do to this day. I still inject though, lol.
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