Injecting a brisket

MrCookingNurse · February 8

Anyone do this? Been catchin up on BBQ pitmasters and Tuffy Stone injected his brisket, actually one first place. Obviusly he didn't share what he put in his but it looked amazing afterwards. Was thinking about getting a brisket and trying it.

Any thoughts?? I'm thinking of something salty and savory

Just got this in mail too! Grandfather won a cabelas gift card and didn't need it ;)

Solson005 · February 8

I inject mine, I usually just do a Flat. Flat out Tasty I usually use a beef broth/ worcestershire, black pepper mixture.,

Max232 · February 8

Same here, I inject just beef broth.

Rebellab · February 8

My boss injects his brisket, but he cooks it on a Traeger so he has to.

friscoag · February 8

Butcher BBQ prime injection. Mix with beef broth, thank me later ;)

Eggcelsior · February 8

Rebellab said:
My boss injects his brisket, but he cooks it on a Traeger so he has to.

Oh snap! What a burn! (compressed sawdust, that is)

MrCookingNurse · February 8

Rebellab said:

My boss injects his brisket, but he cooks it on a Traeger so he has to.

BOOM!!!

@solson005 have you tried injecting from the start? just curious how you got to injecting at 160

Dave in Florida · February 8

I have used this one several times and like it.

2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.

MrCookingNurse · February 8

Dave in Florida said:

I have used this one several times and like it.

2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.

this sounds like a great place for me to start!! thanks dave

Solson005 · February 8

Following a recipe a long time ago pre-egg, it came out nice and juicy so I've stuck with my method. I don't do briskets often enough to try one before and one halfway but might have to give it a try sometime. I do flats and have always liked the results. I heat mine and let it cool as well.

SPRIGS · February 8

The 2 best brisket I ever made I injected with Lawreys steak and chop marinade strained and then mixed with some beef stock. Of course I have made several with the same injection that weren't terrific too so take it for what it's worth. Ha! Brisket was my nemises on the WSM but after 5 or 6 I started to get more conisitent resluts. Now I am struggling with it on my egg as well. I hope after a few more I start getting better results!

pgprescott · February 8

+1 on the Butchers BBQ Prime Injection. I have used the prime injection with just water, but you can add cola in lieu of h2o and add more beef flavor by adding a product called prime dust to the injection mix.keeps meat moist throughout my cooks and adds some flavor, but like said don't be afraid to doctor it up if you want.

henapple · February 8

Dave in Florida said:
I have used this one several times and like it.

2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq
rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy
and good.

One of my favorite finds on here. Did pulled beef the other day...CI DO, roast simmering in Dave's broth mix. Better than any au jus imho.

On a side note. Why to we say in my honest opinion? Would we say in my dishonest opinion?

Z_Eggineer · February 8

The more letters in an acronym the better, so IMHO > IMO

bccomstock · February 8

@Solson005 suggested the beef broth and Worcestershire mixture at 160 to me this past weekend.. I used it in conjunction with the Travis-style on my brisket.. Had moisture on the outside from the beer and moisture on the inside from the injection.. The brisket was sooo tender and juicy. And I actually didn't warm the mixture up either.

Dave in Florida said:

I have used this one several times and like it.

2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.

Might have to try this one sometime.. Sounds good.

pgprescott · February 8

I thought it was " in my humble opinion".

henapple · February 9

Sorry...I'm not up on my abb on the net. I guess it would be imco.

CeramicChef · February 9

I don't inject and for the most part never have! I do a low-n-slo at 225* - 235*F to an internal temp of 195*F. Then it's wrapped in plain butcher paper, foiled, toweled, and coolered for 2-3 hours. Tender, juicy, and delicious! I don't do flats, I always do the entire brisket. The reason I do the entire brisket is my guests and I love the point. I think if you trim too close things can get a bit dry and nobody wants that!

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