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To inject or not to inject (Brisket) - Page 3

post #41 of 49

My 2 cents, I do inject and don't think you can ever have too much liquid.  I also read the arguments about what temperature to pull a brisket at and think of the following:   "it's done when it's done."  No one can prescribe an exact temperature to pull a brisket at.  One can make a target temperature and start testing.  Just like with ribs, a toothpick works great on a brisket. 

post #42 of 49

The only time I ever injected a brisket I did it with seasoned beef broth and smoked it for eleven hours over hickory and cherry wood.  I ended up with smoked roast beef.  I haven't injected one since then and learned how to retain moisture rather than add it.  It's amazing how much you can learn just by searching a reading threads on here.

post #43 of 49

IMO, it can only be better with injection!

post #44 of 49

Try one and see what you think, If you want to try to keep the flavor of the brisket, I would use beef broth.  Me personally I Do Not inject my briskets.



post #45 of 49

Old School - talk about a delayed response, sorry I missed your reply I thought the salt did help tenderize and smoke ring was good...not sure if that was the salt or not. it took 12 hours, plus 2 hrs rest. It was better then others I have done, but I am just not really happy with my Briskies yet. I haven't tried a more expensive cut. I have just been getting choice cuts from Sams/Costco...some guys here says the cut makes a difference and others say it doesn't...but stepping to the next cut is a significant investment...what do you think??




PS - cooking chuckie today...high of 32 here in North Carolina

post #46 of 49
Im not a pro still on the learning curve just made about 15 brisket in one month and honestly just the first 2-3 tried to inject. Im not doing it anymore and all of briskets comes tender and juicy.
Edited by bbqpit77 - 2/16/15 at 2:23pm
post #47 of 49

I don't inject my briskets, some do, I like the flavor as is and never have a dry brisket



post #48 of 49
Originally Posted by Bearcarver View Post

OK---I'll try:


If you break the seal of a hunk of meat, you have to treat it like ground meat, which is getting it from 40° to 140° IT (Danger Zone) in no longer than 4 hours, due to bacteria growth between 40° and 140°.


If you don't break the seal, you don't have to worry about getting it from 40° to 140° IT in 4 hours.


Also If you don't get it through that danger zone in 4 hours, taking it to high temps, like 205° IT for butts will kill some bacteria, but it won't kill the toxins formed by the bacteria while in the Danger Zone.


Hope that helps,



Thanks Bear!  This is the explanation i've been looking for.  I started smoking meats about a month ago. and  I've been planning on trying to  smoke a whole packer brisket sometime this month, but recently started reading the articles about the "Danger Zone" (4+ hr between 40-140 degrees).. and I couldn't figure out how that was possible on larger briskets taking 12-15 hrs to smoke.   this explains it, makes me feel much better..

post #49 of 49
I have always injected my meat a day or two befor cook never had a problem.
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