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brisket injection - Page 3

post #41 of 49

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 49
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 49

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?

post #44 of 49
So is beer as the liquid for the injection a no go?
post #45 of 49

I know I have said this many, many time taste is  personal preference .  But injecting a Brisket That's a big No ,No for Texas style Brisket.

 

I know everyone has seen the BBQ shows where they are injecting all kinds of stuff. My question is Why ?? I like a brisket to have a nice meat flavor with a good crust (Bark)  If I am going to inject, braise or add all kinds of flavors I'll just cook a roast in a crock pot.

 

I am a purest when it comes to Brisket.  Take a tough piece of meat, put some salt and pepper on it and cook it low and slow till its melt in your mouth tender.

 

Just my 2 cents worth

 

Gary

post #46 of 49
Quote:
Originally Posted by gary s View Post

I know I have said this many, many time taste is  personal preference .  But injecting a Brisket That's a big No ,No for Texas style Brisket.

I know everyone has seen the BBQ shows where they are injecting all kinds of stuff. My question is Why ?? I like a brisket to have a nice meat flavor with a good crust (Bark)  If I am going to inject, braise or add all kinds of flavors I'll just cook a roast in a crock pot.

I am a purest when it comes to Brisket.  Take a tough piece of meat, put some salt and pepper on it and cook it low and slow till its melt in your mouth tender.

Just my 2 cents worth

Gary

I 100% agree.
post #47 of 49
Eh, every now and then ill smoke it old school. But i like the results of a injected brisket as well, sometimes more. I just was curious if there are any negatives with using beer as the liquid vs water or broth. Not really sure how beer pairs with beef.
post #48 of 49

Beer pairs well with beef....   I make stew etc. and add beer in place of water...

post #49 of 49

Butchers original for competition. At home we do not inject.

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