Brisket Injection technique

BabyBoomBBQ

I've got a 5.5 lb Choice brisket flat to cook today and will be using Dr. BBQ's Shortcut Brisket recipe as a guide. I've only tried injecting a brisket once before. I couldn't get the John Henry's East Texas Brisket injection this time, so I made one out of beef broth and Dizzy Pig Cowlick. Any tips on injection techique? I struggled last time and even got some in the face. :-)[p]For any curious brisket newbies out there, I'll document the process with pics and post them this weekend.

Chef Arnoldi

i normally inject in a straight row every 2" or so, to a depth of say +/-1" on all sides, but not the fat

mojopin

BabyBoomBBQ,[p]We injected our 15 lb. brisket and didn't need eye protection, if you go in on an angle with the needle and pull out as you inject (sounds so dirty) you should have no problem at all. Don't just inject and push the plunger and don't go straight down into the brisket. Otherwise, wear goggles.

jake42

BabyBoomBBQ,
I have a brisket seasoned and wrapped in the fridge at home right now. What I do is inject it while it's still wrapped in the plastic a little while before I put it on the grill.

okesmokie

BabyBoomBBQ,
i inject both butt and and brisket every time i cook one. its no big deal to me and i know what you mean when you say you got in the face. the same happened to me. you have to be sure that needle is in far enough and you will learn that if you hadnt already. but i think injecting helps more than anything you do to give the two flavor. and i use drbbqs receips on page 40 okesmokie

Grillicious

BabyBoomBBQ,as the others do, I inject at an angle and pull the needle back out as I push the plunger in, but you can still get squirted. To get around this I keep a paper towel in one hand and cover the needle with it as I slide it back out.

BabyBoomBBQ

Thank you. That's just what I did. I still had "blow back" when I removed the needle. It may be the injector..

thirdeye

BabyBoomBBQ,[p]Try inserting the needle with the grain and spend between 30 seconds and a minute for each withdrawal, really take your time. [p]It might be too late if your liquid is made, but I really pulverize the rub and heat the base liquid so it dissolves better. After cooling I strain it once through cheese cloth. This will help avoid any "stripes" showing in the beef when slicing.[p]~thirdeye~

BabyBoomBBQ

Thanks you all!

BabyBoomBBQ

thirdeye,[p]Ah, I see! I was going far faster and didn't pay attention to the grain direction. I was in a hurry so I just whisked the stuff in, let it sit for for a while and strained before using. I'll try boiling the mixture and go slower next time.[p]Thanks again!