Brisket. inject or no injection

CowtownEgger

Planning first brisket cook for national championship game monday. 11 lb whole choice brisket from kroger. @MeatChurch‌ Holy Cow rub. Question is inject or not to inject. I'll hang up and listen.

bill37

For years I never injected then my son advised me to start injecting. So the last time I cooked a brisket I injected and I will inject the next time. Injecting insures you brisket to be jucy.

MadcapMagician

What are we injecting briskets with these days??

bill37

I used beef broth. I did not want to add a different flavor just some juce.

NPHuskerFL

No injection. My suggestion would be to keep it as simple as S&P. You want a brisket to taste like....well a brisket.
And if you do inject don't pull a Blake and use Woodchucks hard cider. [-X

Steel_Rain

I inject and it pays off.  I use Myron Mixons' beef injection form his "Smokin" with Myron Mixon Cookbook.  It's perfect every time.

dstearn

You really do not need to inject a brisket on the egg as the egg retains moisture well. Just S&P at 250 until it probes like butter. Let it rest for an hour loosely wrapped and slice per serving. Brisket will dry up and oxidize withing minutes once you slice it so slice per order if you can.

Wayne_Edson

I'm in the non inject camp, simple S&P& Brown Sugar 1/2 amt of S&P, cook till buttah feel on probe, FTC for hr, slice per serving. Allways moist.

pgprescott

I can go either way. I will say if you are inexperienced or under pressure. Say you are serving guests, I would both inject and wrap at 160. Your cook time will be reduced and more predictable. If you are just cooking for yourself, maybe I let it ride.

badinfluence

I Inject will help with flavor and moisture

Ladeback69

I've injected once and didn't really notice a big difference in flavor or moisture. I like to tenderize with a jacquard and seems to help make it more tender of course. I will add warm beef broth after slicing.

pgprescott

Store bought injects like the ones used by comp cooks contain phosphates which will keep the meats more moist through chemistry. The phosphates won't bother the flavor.

SGH

There are numerous thoughts and opinions on this matter. Thus, I will offer mine as well. For low grade or lightly marbled packers I feel that a injection brings a lot to the table. This goes for small flats as well. On the higher grade and well marbled packers, I usually do not bother to inject. It really is a personal choice and a matter of what you are trying to achieve. I happen to be a fan of injecting, especially poultry. But with prime and Waygu readily available now, I have all but stopped injecting brisket. On a separate note, I shot over a gallon of melted butter into venison quarters a few days ago before smoking. There are times that injecting is a real life saver.

vze3jnv2

I have only cooked 3 briskets so far and I injected the 3rd one with mix of beef broth and A1 and wrapped it at 160 it was my best one so far