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injecting a brisket after 140?

post #1 of 3
Thread Starter 

I see concerns about injecting whole meat and getting to 140 deg before 4 hours.  now I am under the impression that injection add flavor and moisture. would it be insane to bring the internal temp to 140 then inject? 


now take into consideration that injector will be cleaned and the injection boiled. i'm not working in my bathroom, i wash my hands and usually use gloves.

post #2 of 3

LOL You ain't supposed to do this in the Bathroom?...You don't have to wait until the whole roast is 140 just the out side...Smoke about 1 hour then have at it...Anything on the outside will be dead and even though the interior will still be under 100* there is no need to worry...JJ

post #3 of 3
Thread Starter 

thanks Chef. I was just being funny because some people get a little exited about the whole puncturing meat thing:) 


just gathering all possible knowledge before i do one of these. probably next month. I definitely doing a spinoff of your on Au Jus from that other thread. it will be a fun experiment.

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