Franklin

YukonRon

tonyled said:

YukonRon said:

I will also add that I cheat. I mix 2 parts beef broth, 1 part garlic juice, and 1 part onion juice and inject the flat mostly. I do this twice. Once in the prep prior to placing on the egg, and once before doing the wrap in the stall.
Purists frown upon this. I do not care. The end result has been a fabulous meal for friends and family, and the best sammies ever, if there are leftovers.

i actually do the same thing but just use straight broth.  it definitely kicked up my game a notch.  my past 2 briskets done this way were amazing

Try it with the mixture of juices. I really believe that is the reason My Beautiful Wife chooses to stay with me.

FarmerTom

YukonRon, I'm wanting to try injecting a brisket.  I have an injector I've never used, mainly because I've never known what or how much to use.  Please pardon my ignorance, but when you say garlic and onion juice, is that something that can be purchased already prepared, or do you have to prepare your own?  It should by now be clear I'm not much of a cook but I'm trying to improve my game a bit.
   And how much of your solution would you use on a 16 lb, brisket?  About how much per site?  I'm a little reluctant to try this actually as the 5 briskets I egged this past weekend were phenomenal, at least everyone seemed to think so.  But there's always room to improve.  I bought 2 Costco Prime Packers today that I'm going to egg and give to some folks that worked their butts off helping us pull off our daughters wedding this past weekend so if injecting will make them even better, I want to try it.  And I'm glad to see you back and hope you and your family are able to find some peace and return somewhat to normal.