Hello all, I just bought an injector and plan on injecting a 12lb brisket this weekend with Meatheads beef brine injection recipe which has 2 tablespoons kosher salt, my question is does that mean I should NOT put any salt on the outside as a dry brine before I add my rub? (thus double salt jeopardy)
I think I know the answer but just wanted to double check, this is only my 3rd brisket and want it to turn out as good as possible!
also any insight on if you all like injecting brisket with a simple or more complex flavor ? vs not injecting? Im more of a purist that likes to keep it simple myself thanks so much and look forward to any responses
If I do inject my briskets (been doing 2 or 3 every week now) which is not very often, I just use beef consume. It located with the soups at the grocery store. I just like the flavor sometimes. Here is a pic of one Of my briskets from last week without injection. Didn’t need an injection. Juices just a flowing.
thanks so much and look forward to any responses
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