Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turbo brisket - should I inject?

NJ_BBQ
NJ_BBQ Posts: 137
in EggHead Forum
I only have one BGE and am hoping to cook a brisket, PB burnt ends, and wings tomorrow. I am thinking of cooking the brisket @ 350 and wondered if injecting would help with the tenderness and from drying out. I can get Butchers BBQ injection mix, are there any other options? 

TIA
Basking  Ridge, NJ - XL with KAB
· Share on FacebookShare on Twitter

Comments

  • thetrim
    thetrim Posts: 11,387
    I am a no on both injecting and turboing a brisket.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    I've never known injecting to hurt a brisket as long as you use something reasonable to inject with.  All the competition teams do it.  

    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

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,762
    One trick regarding juicing the brisket, wrap it in a plastic wrap before injecting.  Contains the stray shots and makes clean-up easy.  Thank me later  B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,367
    I'd start the brisket now (Saturday), FTC early tomorrow morning, and then juggle the BEs/wangs between the oven, Egg, microwave, wok, air fryer, etc.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    If you do decide to inject, try not to overdo it. If there is a guideline on how much to use on the container, use the recommended volume.
    Used in excess, it can give a weird texture and taste. I've also found it can alter the normal cook times.
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    I’m not a turbo brisket guy but the injection is good stuff. More useful on the flat, but it won’t hurt anything in my experience. It helps retain moisture which as mentioned above is always good for brisket. What grade of meat? I inject all briskets below prime. 
    · Share on FacebookShare on Twitter
  • NJ_BBQ
    NJ_BBQ Posts: 137
    Thank you all, your advice has surely saved me from having a mess in my kitchen and from over injecting thinking more liquid would mean more moisture later.
    Basking  Ridge, NJ - XL with KAB
    · Share on FacebookShare on Twitter
  • NJ_BBQ
    NJ_BBQ Posts: 137
    The result was good but not great. A 16# choice cooked in 5hrs @ 350. Used the Dizzy Pig recipe of injecting, rubbed with Cow Lick, wrapped with coffee. Temp finished at 208 to feel tender.

    Basking  Ridge, NJ - XL with KAB
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    A good result from a choice brisket that was cooked in 5 hours is a win.  Nice job.

    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

    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Yeah, It is clearly quite lean. You can only do so much with a particular cut. If the inter-dispersed fat isn't there you can't do anything about it. Looks like you did a good job.

    What is the dizzy pig recipe? Does it contain phosphates?
    · Share on FacebookShare on Twitter
  • NJ_BBQ
    NJ_BBQ Posts: 137
    What is the dizzy pig recipe? Does it contain phosphates?
    https://dizzypigbbq.com/recipe/dizzy-pig-pitmaster-chris-capells-beef-brisket/

    I followed this, just at a higher temp (I did not use MSG in the injection)
    Basking  Ridge, NJ - XL with KAB
    · Share on FacebookShare on Twitter

Categories