Finally going to inject a brisket- Need some input

lousubcap

Here's to a positive outcome.  Sorry to hear that.  

Foghorn

Bummer. Also hoping everything is OK. 

YukonRon

Hope all is well my friend....hoping for the best.

GoooDawgs

@The Cen-Tex Smoker I'm in @YukonRon's camp on this one.  I've used his injection and it's great.  I've tried substituting the onion and garlic juice for powders when I'm too cheap to buy those bottles, and it's not quite as good.

My last one I was the ultimate blasphemer as I used @YukonRon's injection with a little molasses thrown in.  The saltiness with a little sweet was appreciated by my table.  

I use the SpitJack injection system and it's great. 

SSQUAL612

Hope it’s not too serious...was concerned you got ran out of TEXAS for sacrilege.

The Cen-Tex Smoker

Finally got around to it. We taught a class yesterday and had a demo brisket and a rack  of St. Louis ribs left over. Didnt want it to go to waste so figured I would use the brisket  as the test case for this little science experiment. Will
post the results later tonight. 

lousubcap

@The Cen-Tex Smoker - are you cooking the juiced brisket in the same rig as your demo brisket of yesterday??  

The Cen-Tex Smoker

lousubcap said:

@The Cen-Tex Smoker - are you cooking the juiced brisket in the same rig as your demo brisket of yesterday??  

I cooked a brisket in a bge and then demo’d how to prep this one in class. We served the bge brisket inclass and had this one all trimmed and rubbed down left over. Same with the ribs. Cooked 3 racks in the dishwasher and demo’d  how to prep this rack. We always have the demo stuff left over so I’m trying to figure out if I can cook them the next day, vac seal and freeze them Sous Vide to warm later. If I can to a degree that I am happy with the results,
I can use the demo briskets to serve in the next class. Hitting a hard 11am start with a brisket for a class can be tricky. 

The Cen-Tex Smoker

Ribs done in 1.5 hours???? Only cooking at 275. That is pretty crazy but I checked every way I know how to check and they are done. Guess the convection at the top of the kbq is stronger than I understood. Duly noted.

They were way up top by the fans. They look perfect though. No charring or dark spots. Just done. 

JohnInCarolina

The Cen-Tex Smoker said:

Ribs done in 1.5 hours???? Only cooking at 275. That is pretty crazy but I checked every way I know how to check and they are done. Guess the convection at the top of the kbq is stronger than I understood. Duly noted.

They were way up top by the fans. They look perfect though. No charring or dark spots. Just done. 

Just in time for lunch!

lousubcap

Better to be lucky than good any day.  Lucky you checked them at that point in the cook-What were your indicator(s) that you should give 'em a look?  

SGH

The Cen-Tex Smoker said:

Ribs done in 1.5 hours???? Only cooking at 275. That is pretty crazy but I checked every way I know how to check and they are done. 

I have a hunch that I’m tellIng you something that you already know, but I’m going to tell it just the same. Your time and temp above is not crazy at all. In fact, it’s the norm with heavy convection. 
On that same note, as you run higher temps, you will notice an even bigger difference. I have cooked several 15+ pound turkeys in 2.5 - 3 hours in the very top of my Vault when running 325 degrees. Those same turkeys take 4+ hours when sitting on the bottom rack running at the same 325 degrees. 
At lower temps the time is still reduced when using convection, but it’s not as pronounced. However at higher temps the time reduction becomes pretty large. And the higher the temp, the more pronounced the time difference becomes. 
This is why an “air fryer” cooks so fast. It’s basically a mini oven with a HUGE amount of convection. Chicken wings cooked in a non convection oven take anywhere from 30-45 minutes to cook at 400 degrees. Those same wings cook in 15 minutes or less in an air fryer running the same temp. 
On a separate note, standing by for you final analysis on your injection experiment. 

The Cen-Tex Smoker

lousubcap said:

Better to be lucky than good any day.  Lucky you checked them at that point in the cook-What were your indicator(s) that you should give 'em a look?  

I was going to flip the grid around because the hot air runs down the back wall of the kbq. Sometimes it can char the edges back there.