Injecting Brisket

[Shane Rakow]

I've been reading up about the use of injections in brisket preparation, and I was hoping for some input on the subject. I see that injections can be a bit of a controversial issue, especially on the competition circuit. I haven't messed with injecting any of my briskets except for plain beef broth, and I didn't see any discernible difference with non-injected vs. injected. I'm not entirely thrilled with the thought of using bunches of chemical enhancements in my cooks, but i'm also staring at a Twinkie right next to me that is full of them, so I can't jump on the anti-chemical bandwagon just yet. There are plenty of home-brew recipes for injecting brisket. Are there folks out here in AR that use the competition style injection products at home? This post is intended to gain insight on what people are using, or not using, for enhancing the final product. Is injecting helping your cooks?

[CandySueQ]

At home, I dry brine. No time to do that at competitions! However, I am very particular what I inject with since I have a MSG problem.

[Mosca]

I bought some Butchers Blend. It works, but I couldn't say that it is better than beef broth and salt. I do prefer injecting, at home it gives that extra measure of insurance against drying out. The bigger the window, the better the odds, I say.

[frijolefrito]

I don't understand injecting. I need to read up more on this. basically when I inject something it feels slow and dumb.

[MBMorgan]

I don't understand injecting. I need to read up more on this. basically when I inject something it feels slow and dumb.

If you haven't seen it already, here's a link to a great article on brisket (including injection) by Meathead:

http://amazingribs.com/recipes/beef/texas_brisket.html

[frijolefrito]

Chops Power Injector Systems with this thing I can see it.

[DWCowles]

I have injected my briskets with Butcher's Prime Brisket Injection and had great results but that is at home not at a competition. But they claimed that it has help Pitmaster's win a lot of competitions even Meathead has stated that.

[tbob4]

I don't compete, either. I have messed around with a lot of home concoctions. Currently for beef I have been using Lipton's onion soup mix as follows - I make the soup with 2/3 the water and add two cloves of garlic. I bring it to a boil and let it boil down a bit. I then refrigerate and strain before injecting. I really like the results.

[Jerod Broussard]

The Choice briskets I have been able to wet-age blew away the Prime brisket I injected. That is comparing sliced flats. I've not been able wet-age a Prime.

At the house I just chop it all so the kids don't waste it with half-eaten slices, and I like the "bark with every bite" experience.

People I cook for want sliced and I've been able to salvage some so-so flats with a 3-day dry brine.