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Meat Church Holy Cow Brisket Injection

GoooDawgs
GoooDawgs Posts: 1,060
edited January 2019 in EggHead Forum
Just picked up a bag of this and plan on trying it out this weekend.  I love the Holy Cow rub so I was intrigued by the brisket injection. 



Has anyone used this before? 

This is my first commercial injection, and it says mix 1/3 of injection with 1 cup water  Is that going to be too strong for family consumption?  I know a lot of these injections are for comps, so I don't want to sacrifice the cow for 1 or 2 good slices.    Should I start with a more diluted solution?

I'll post the progress this weekend. 

Thanks guys,  
Milton, GA 
XL BGE & FB300
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I haven't used it but I found this by @NibbleMeThis
    http://www.nibblemethis.com/2016/09/product-review-meat-church-injections.html

    He used as directed and seemed very happy with the results. The flat looks pretty amazing from here:


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • GoooDawgs
    GoooDawgs Posts: 1,060
    dang that does look good!  I'll report back this weekend on the results.
    Milton, GA 
    XL BGE & FB300
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  • jeffc5227
    jeffc5227 Posts: 131
    I have used it and Butcher BBQ brisket injection. I would just follow there recommendations as far as mixing the injection. Both are good products and produce a moist brisket.
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  • Woodchunk
    Woodchunk Posts: 911
    edited January 2019
    We use "better than bouillon" beef base as it has roasted beef as the first ingredient. It's a paste you mix with warm water
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  • XC242
    XC242 Posts: 1,208
    That’s a great looking brisket!! Thanks for taking the time to let us know your results.
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • pgprescott
    pgprescott Posts: 14,544
    Bravo!
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  • Foghorn
    Foghorn Posts: 10,058
    That's brisket nirvana right there.  

    The best one I ever cooked sat in my fridge for a few weeks as well.  May be something to that.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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