SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › brisket injection
New Posts  All Forums:Forum Nav:

brisket injection - Page 3

post #41 of 43

I would like to see the post you describe. I don't remember denouncing the guideline but I am getting old and forgetful. I have stated that taking it literally, Black or White, only leads to tossing perfectly good meat. Maybe that was my input...th_dunno-1[1].gif...JJ

post #42 of 43
Quote:
Originally Posted by Chef JimmyJ View Post
 

I would like to see the post you describe. I don't remember denouncing the guideline but I am getting old and forgetful. I have stated that taking it literally, Black or White, only leads to tossing perfectly good meat. Maybe that was my input...th_dunno-1[1].gif...JJ

 

No Chef, I didn't mean it was you saying it. But I can't imagine you not having a dog in that fight. I seem to remember the at the end of the "discussion' it was left as "its up to you but just because its changed doesn't mean its safe". 

post #43 of 43

First time poster that has lurked to figure out I learn a little more each time I use my MES the past 3 years.  Would putting a brisket in a foil pan to steam with beef broth after the 8-10 hour mark create any safety issues similar to the injection bacteria that was shared earlier in this thread?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › brisket injection