Injection

Discussion in 'Beef' started by concordeer, Jun 21, 2014.

  1. concordeer

    concordeer Smoke Blower

    My last two cooks was injecting a turkey breast with butter and garlic and today i smoked a chuck roast injected with beef broth.

    The meat was super moist and the drippings from the final result was outta this freakin world.

    I will always inject beef brisket or roast from now on.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I've injected everything I've smoked so far except briskets and ribs of any kind.  Just might have to inject my next brisket.
     
  3. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I use beef stock in my brisket injection with a little white wine vinegar . Super moist
     
  4. for those who inject briskets I saw on pit masters where Myron said he always injects with the grain of the meat if you inject across the grain it can leave dark spots in your brisket.
     
  5. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I have his book and I don't remember him say that. But it makes sense
     
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    He explained it on the Pit Wars TV show.
     

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