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Injection disappointment

I have done quite a few briskets with varying degrees of success. I thought I finally had things figured out to a point where I was pleased, so I naturally tried to get to that next level. I've read a lot about people injecting their briskets and decided to give it a go. I made my injection with the following...brown sugar, salt, apple cider, apple cider vinegar and worcestershire sauce. I injected about 3 cups into the meat. I didn't notice much (if any) change in flavor and found that there was a lot of discoloration around my injection points. I don't think it added any moisture either? Barring some advice as to where I went wrong I think I'll be foregoing this messy and burdensome step in the future. I hate to give up since there must be something to it with all these professional BBQ teams swearing by injections...right now I'm just swearing at injections! Thoughts?
XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
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Comments

  • cazzycazzy Posts: 6,720
    What grade of meat did you inject?  Where did you get the injection recipe?
    Just a hack that makes some shitty BBQ...
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  • lousubcaplousubcap Posts: 5,695
    After chasing the brisket holy grail for way too long, cazzy's question about grade of brisket is critical.  Go big or go home with brisket-CAB or better at a minimum for me.  YMMV-
    Louisville
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  • KruegsKruegs Posts: 124
    This was a prime whole packer from Costco.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
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  • KruegsKruegs Posts: 124
    Recipe was pulled off a website.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
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  • BigWaderBigWader Posts: 549

    how long did you let the injection rest before going on the egg?  Just like any curing/marinating step I think you would need to give it several hours (to day(s)) to achieve noticeable differences.  Once the meat starts to cook it will tighten the fibers and squeeze out moisture. 

    I've never injected brisket but I don't think injection works without a step to rest after.


     

    Large BGE

     

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  • KruegsKruegs Posts: 124
    Probably only rested about an hour after. That could be part of problem.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
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  • cazzycazzy Posts: 6,720
    Is this the first prime brisket you've done? My first thought is your brisket didn't need the help of an injection. That is great meat and should stand well on its own.
    Just a hack that makes some shitty BBQ...
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  • KruegsKruegs Posts: 124
    No. I've almost always done prime and had very good luck. I was more or less curious if the injection would give me another bump. Like I mentioned, the meat itself was great, I just didn't see any difference and was wondering if it was something I did or if injecting just doesn't make much difference.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
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  • ShiffShiff Posts: 1,218
    I have tried injecting briskets and all I seemed to accomplish was making a mess of my kitchen.  Needless to say, I don't do it anymore.
    Barry Lancaster, PA
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  • Little StevenLittle Steven Posts: 26,925
    I've never heard of an acidic injection for brisket. That doesn't mean that they aren't out there. I was under the impression that you injected a brisket to add fat and liquid. Acid/oil marinades and injections take a long time to work. Brisket fibers are tight and it would be difficult to get a lot of it distributed. I've used a demi-glace with brisket before and it made a difference. I think you would inject toward the end of the cook.

    Steve 

    Caledon, ON

     

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  • FoghornFoghorn Posts: 1,982
    Shiff said:
    I have tried injecting briskets and all I seemed to accomplish was making a mess of my kitchen.  Needless to say, I don't do it anymore.

    Ditto.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • NibbleMeThisNibbleMeThis Posts: 2,246
    I seem to remember Dave Bouska of Butcher's BBQ mention that you should inject with the grain and I can't find it but I swear someone (thought it was Dave also) said that using tap water in the injection can cause discoloration as well. 

    I inject my briskets with simply beef stock and Braggs Liquid Aminos at home but I'm using choice CAB briskets, not prime or wagyu.   I've tried a few commercial injections but didn't find much difference from using the beef stock/Braggs which is cheaper and easier for me.
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  • Nature BoyNature Boy Posts: 8,320
    Just throwing some stuff out. I think it is more what you are injecting than the injecting itself. 

    2 things I don't like with brisket are sweet and vinegar. Try something beefy/salty, and I think you will be happier. Cheers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • KruegsKruegs Posts: 124
    Thanks for all the comments!
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
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  • NPHuskerFLNPHuskerFL Posts: 7,557
    edited April 2014
    @Kruegs‌ I have done injections on flats only to keep it as moist as possible. I've done simple beef broth and have also used straight apple cider. Keeping the injection simple and I've had good results. As far as packer cut w/ a CAB prime I'm with @Cazzy on don't need it.
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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