Need help on a brisket .

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
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 .
 
  • Like
Reactions: crashburn
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
 
Sounds like you have plenty of good advice here. God luck & let us know what you do & how it turns out!
Al
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky