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First Brisket Experiment

post #1 of 14
Thread Starter 

Doing my first brisket this weekend.  Been doing some research and I've decided to inject with a 50/50 apple juice/coke mixture. Has anyone tried this before?  Sounds pretty good to me and a little whacky so I think I'll give it a shot. Would love to hear some opinions.

 

JB

post #2 of 14

JB

 A good brisket will stand on it's own. I wouldn't go to the trouble of injecting. It will be very moist anyway. Try just SPOG. Remember to post a Qview.

Happy smoken.

David

post #3 of 14
Quote:
Originally Posted by themule69 View Post

JB
 A good brisket will stand on it's own. I wouldn't go to the trouble of injecting. It will be very moist anyway. Try just SPOG. Remember to post a Qview.
Happy smoken.
David

I agree with David. I never inject any of my meats. SPOG is great for brisket.....at most i sprinkle with Worcestershire sauce.

Scott
post #4 of 14

I don't have any illusion that I am on the same smoking plane with David and Scott, but I must disagree with their rejection of your experiment. You're right, it does sound wacky, but they thought the Wright brothers were wacky and now everybody flies. I wholeheartedly support anyone who wants to experiment. Who would have ever thought that sweet and sour would make a good pork dish. Just make sure to post q-view and your honest opinion of the results.


Edited by Grillmonkey - 9/25/14 at 6:03pm
post #5 of 14

Good evening JB,  I never inject my briskets, I want to taste  the flavor of the meat.   Here is what I do,  Take my brisket out of the cryovac rinse it off, pat it dry. Trim down the fat cap till about a quarter inch. rub with oil. Then I only use course ground black pepper and salt. On the smoker for about 6 hours, then wrap in butcher paper then back on till done. I smoke at 225 º    Note: some people use foil or don't wrap at all I have done it all three ways with excellent results. Never injected my briskets though.

 

Gary S

post #6 of 14

Hello , JB . . . I am a S/CBP and cook kinda guy , however I have some suggestions :cool:

 

Soak in (or inject ) Dr.Pepper  , Root Beer and Pepsi , mixed with a juice as you mentioned . Now , I've tried reducing Dr.Pepper and glazing a Brisket , but not (shudder ) inject :confused:. I want those natural juices to work for me , not escape and thus

 

'steaming' the meat :icon_exclaim:

 

I agree and have an open mind , I'm just lazy and do the easy way . . .Coffee.gif , I'll hang and watch this ... would like to see how it ends . . .

 

Have fun and  . . .

post #7 of 14
Quote:
Originally Posted by Grillmonkey View Post

I don't have any illusion that I am on the same smoking plane with David and Scott, but I must disagree with their rejection of your experiment. You're right, it does sound wacky, but they thought the Wright brothers were wacky and now everybody flies. I wholeheartedly support anyone who wants to experiment. Who would have ever thought that sweet and sour would make a good pork dish. Just make sure to post q-view and your honest opinion of the results.

Well Monkey i agree with you for the most part. I am not against experimenting at all.....but for a first brisket i would rather see anyone taste the true meat. But im a firm believer that if you have an idea go for it. Whats the worst that can haopen :-)
post #8 of 14

I used to experiment by injecting my briskets but have found that, for me, they actually work out much better if I don't. It is good to experiment though so go right ahead - it should still taste good. Just don't forget to experiment without any injection at some point too.

 

When using carbonated soft drinks try to avoid ones with artificial sweeteners if you can. I have had some leave a slightly bitter edge in the meat. They don't all do it but it is something that you may want to take into consideration.

post #9 of 14
Thread Starter 

Well guys, I was all excited to try my new experiment. Went to Publix to pick up my meat.  As I'm approaching the meat section, I see a light shining down from heaven on a beautiful 14 lb packer. Pick it up and it bends nicely, no brown spots, USDA Choice, no hard fat. I turn it over and see the price tag... $105.... OUCH it was $7/lb! wtf1.gif

 

I had no idea brisket was that expensive, so I settled for a much less desirable cut for $65.  It's still USDA choice, but I had to do some surgery on it. Some of the fat sections were literally as hard as a brick, and I probably cut off 3 lbs of fat.

 

Since the meat was so expensive, I've decided to postpone my experimentation and go with a tried and true method for my first brisket.  I really didn't want to screw it up after dropping that much cash.

 

I did inject it last night and put a nice rub on it.  I injected with a mixture of beef stock, worsterchire, ketchup, and a few spices. Found the mixture online and it sounded good, after cooking it down on the stove it smelled incredible so I'm sure it'll turn out well.  I also wanted to try the pre-rub mustard method this time, but I started dumping the rub on and forgot until it was too late :hit:

 

I will be putting it on around 8:00 central this evening and smoking all night. got a few friends coming over, going to buy some beer and cigars after work so it should be a good time!

post #10 of 14
Thread Starter 

Also FYI, I plan on using the same method that I have used for my butts that turned out incredibly. 225* until it hits around 160-165 then foil until it's finished.  I have no time limit that it needs to be done by and starting it early tonight I don't think time will be a factor.  I've got hardwood lump charcoal, hickory, and cherry wood I will be using as well.

post #11 of 14


I'd say go for it! I like to inject for a juicier meat and I understand it helps to break down the connective tissue. If its the beef flavor you want to preserve, you could inject with beef broth. I tried that from another member on the forum and whether its juice, coke or other liquid, I have never been disappointed with the flavor.

I did one of those experiments some time back and it turned out great. I was doing some pork ribs and didn't have any apple juice or soda pop so I got the half empty bottle of pre mixed margarita and marinated the ribs with that and it was good. 

post #12 of 14
Quote:
Originally Posted by JBsNuggets View Post

 

 

I will be putting it on around 8:00 central this evening and smoking all night. got a few friends coming over, going to buy some beer and cigars after work so it should be a good time!

Sounds like a great time. I wish I could be there.

post #13 of 14

Where are the pictures ??????

 

Gary

post #14 of 14
Thread Starter 
Pictures were not worthy of posting I'm afraid, the meat turned out well, but for some reason the rub never set? It was extremely soggy and I had to scrape it all off. Very disappointing. Does anyone know what causes this?
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