Brisket Injection Questions

[effie]

I think I am ready to try injecting the brisket this time to see how that changes things up.  Sounds like most prefer injecting just before smoking the brisket.

I have a full packer 10+ lbs and am planning on injecting hot beef broth just before putting in the pre-heated smoker.  The night before I will add the rub and let the brisket sit overnight foiled in the fridge.

Any good guidelines for how much liquid (beef broth in my case) to inject into the brisket?

Other suggestions for injections in the brisket?

Thanks,

Greg

 

[pops6927]

Depends on what type of injector you use; a straight line injector or a broadcast injector.  

A straight line injector just shoots out the tip in a straight stream into the meat.

The broadcast injector has a series of perforation holes on all sides of the needle, allowing you to shoot in a 360° pattern and several series of holes up and down it to get the maximum spray.

If you use the straight line, you have do to a series of short injections over and over to maximize the broadcast of the liquid.  Using a broadcast injector pumps much more through the muscle fibers so you don't have to keep poking.

Either way, you want to inject basically until it won't hold any more, it just runs out.  But, the straight line injector will run through it quickly but no area, you have to keep doing it.  Once it is fully injected, you just want to cook it!  That's the "YUM!" part!  It may well still stall in the 150° range, that's normal, collagen breaking down.