Brisket Injection
- Thread starter Muskychub
- Start date
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I'm boubon averse myself, but it seems like you'd want more salt than straight bourbon could offer.
My question would be, how much oaken flavor is left in the dense muscle structure after it cooks.
As a follow up, would it be better to make a bourbon finishing sauce or au jus? This way you get as much or as little boubon flavor as you want with as much or as little added flavor influences as you wish.
Seems like a bit of a waste to shoot good hooch into the interior of a muscle like a brisket.
My question would be, how much oaken flavor is left in the dense muscle structure after it cooks.
As a follow up, would it be better to make a bourbon finishing sauce or au jus? This way you get as much or as little boubon flavor as you want with as much or as little added flavor influences as you wish.
Seems like a bit of a waste to shoot good hooch into the interior of a muscle like a brisket.
- Jan 6, 2011
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