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post #1 of 6
Thread Starter 
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.
post #2 of 6

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

post #3 of 6
I use beef stock in my brisket injection with a little white wine vinegar . Super moist
post #4 of 6

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.

post #5 of 6
I have his book and I don't remember him say that. But it makes sense
post #6 of 6

He explained it on the Pit Wars TV show.

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