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I saw this video where he injects his ribs. Wondering if any of you have pro's/con's on this. I'm asking because I did get an incredible result using Jeff's technique of injecting brisket I posted about here.

Used his recipe here and found that the rub/horseradish/mustard/BBQ sauce was over the top distracting from the wonderful corned beef flavor. Also, smoking at 225 as directed, open, and then braising sealed did not result in a tender result, despite internal finished temp of 205F. This was a...

Jeff's Brisket Tutorial Jeff, I did your exact recipe for my first ever brisket. I used a 12lb Prime brisket I got at Sam’s Club. Injecting does make a bit of a mess, but ohhh so worth doing in terms of the juiciness and tenderness. I cooked mine on Nexgrill Oakford 790 @ 200-210F for 8...

Please forgive me if I am posting this in the wrong section, as this is my first post. I moved from Connecticut to Mississippi, and have seen for the first time how wonderful slow smoking of brisket, chicken, pork butt, etc. tastes! People I have been at their homes have a Trager Pro 780...