Need help on a brisket .

[crashburn]

Any info on it would be appreciated . I was thinking on injecting it ? It will be cooked on a pellet smoker .

 

[chopsaw]

. I was thinking on injecting it ?

I inject mine with Tony C's roasted garlic . Both ways , across and with the grain .

 

[crashburn]

I inject mine with Tony C's roasted garlic . Both ways , across and with the grain .

Can I ask where do you buy it and do you ever make your own ?

 

[SmokyMose]

Can I ask where do you buy it and do you ever make your own ?

Most large grocery stores carry Tony's. Usually near the BBQ sauces and marinades.

 

[crashburn]

Most large grocery stores carry Tony's. Usually near the BBQ sauces and marinades.

Thank you I just looked it up and found it ty.

 

[chopsaw]

Thank you I just looked it up and found it ty.

Cool . Dan covered you .
You can pick other flavors too . Cajun butter is good . A big upside to using it is the phosphates it the mix . Really retains the moisture .
I do make my own injections too . I have phosphates in the pantry , and do salt / sugar by weight of the meat . I use unsalted stock for the liquid .
There are different opinions on how to inject brisket . Some say if you only do it with the grain it won't spread as much and can cause streaking in the meat because it follows the " channel "
Across the grain distributes it more . So I do it both ways . I inject heavy . It will hold about 10 % , the rest will run off .
Try it on whole chickens too .
Good luck .

 

[crashburn]

Thank you very much.

 

[radioguy]

I've injected with beef broth, I will add fine black pepper, white pepper, cayenne to that mix. Canned onion soup is another one.

RG

 

[SmokinAl]

Sounds like you have plenty of good advice here. God luck & let us know what you do & how it turns out!
Al