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Injection for Brisket

Roll TideRoll Tide Posts: 505
edited 5:15AM in EggHead Forum
I picked up a brisket today at the market and I am planning on cooking it Thursday. My question is does anyone have or know a good injection recipe. I have seen fab and butcher bbq, but dont have access to a store that sells either, especially in the next couple of days. I believe i already have the rub in place that I am plannin on using, but any info on that is appreciated also. That being said, I knew this forum would be a great place to turn for some info concerning a brisket injection. Thanks in advance.

Comments

  • Spring ChickenSpring Chicken Posts: 10,247
    Here's mine...

    Brisket – Leroy’s Best Ever

    Recipe By : Spring Chicken
    Serving Size: 12 Preparation Time: 30:00
    Categories : Entrees

    Amount Measure Ingredient -- Preparation Method



    1 8 to 15 pound brisket (Whole or Flat trimmed)

    INJECT WITH FOLLOWING MIXTURE:

    Amount Measure Ingredient -- Preparation Method


    2 tablespoons warm water
    2 tablespoons Kosher salt (dissolve in warm water before adding other ingredients)
    1 tablespoon Worcestershire sauce
    1 tablespoon honey
    1 tablespoon Cane syrup (Steen's)
    1 tablespoon Maple syrup
    1 tablespoon Cane vinegar
    1 teaspoon Balsamic vinegar
    1 tablespoon Apple Cider Vinegar
    1 tablespoon White Vinegar
    1/2 cup White grape juice
    1 tablespoon Kikkoman Teriyaki Marinade
    1 tablespoon Kikkoman Soy Sauce
    1 tablespoon Hershey's chocolate syrup
    1/4 cup Barbeque Sauce (optional)
    1 teaspoon Liquid Smoke (optional)

    Mix thoroughly. Inject in numerous locations being careful when pulling out the injector needle.

    RUB:
    1/2 cup Favorite rub (any sugar based rub is probably fine)
    3 tablespoons Favorite Dizzy Pig rub (Raisin’ the Steaks is excellent) (John Henry Pecan is also good)
    (Apply just before putting on the Egg)

    Smoking Wood:
    4 or 5 good size chunks of Hickory smoking wood. No need to soak. (Keeping butts cold until placing on the Egg will help to increase the smoke flavor.)

    Injecting as little as 30 minutes before putting on egg is okay if you are in a hurry. Longer is better. Overnight is great.

    Use BBQ Guru to maintain temperature of Egg from start to finish (if you have one).

    Cook fat side down, indirect with platesetter legs up, with drip pan of water at 275° dome (225° grid) until plateau is reached (about 160°). Wrap in foil and return to the Egg for one to one and a half hours. Open foil and continue cooking to 200° internal temp.

    Remove from the Egg, re-foil and wrap in towel. Place in dry ice chest for two hours (up to six hours is okay) to allow juices to re-distribute in the meat.

    Slice and serve.

    Note: Purist believe that once inside the Egg the butt should be left alone until it is done (200°). No foil, no misting and no peeking.

    Note: Works equally well with butts.

    Hope it works for you.

    Spring "Currently In Plateau" Chicken
    Spring Texas USA
  • That sounds fantastic. I will have to try that later in the spring. I grew up just a little SE of Spring and played baseball there. Houston is a great town. I definitely miss the brisket back home.
  • Roll TideRoll Tide Posts: 505
    Thanks, spring chicken. I appreciate the recipe. Very interesting combination, especially the chocolate syrup?
  • 2 cups beef stock, 1 tsp salt, tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.
  • Spring ChickenSpring Chicken Posts: 10,247
    Sounda like maybe Aldine... Just a guess.

    Spring "Off The Map" Chicken
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