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Speaking of brisket.....

coacher72

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Everyone I was needing a little input on smoking brisket. I'm sure this has been asked before but please be tolerant I'm still relatively new at this. I did a whole packer this summer for the first time and followed the method that I learned here on the forum. It came out pretty decent for a first time. What I was wanting to try is injecting my next brisket to see if it makes a big difference. I've noticed some do and some don't. So what I'm asking, is if you good people could give me some ideas on what you might use to inject the brisket with and also how much you use.

Thanks in advance
 

eman

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Howdy coacher,

 There are so many things you could inject with that you couldn't ever use them all.

 i would start w/ low sodium beef broth as my base and add from there .

 Onion powder , garlic powder, worcesterchire , cayanne pepper , hot sauce, or one of my tricks ,A 1/2 tsp of liquid crab boil.

 I like to  put my rub on then wrap the meat in a few layers of plastic wrap.

 inject thru the plastic wrap . place on a tray and in fridge over night. unwrap ,hit it w/ more rub and on to the smoker.

 I usually make more injection than i need and when it starts leaking out the meat everywhere it's got enough.

 Discard any unused injection as it is contaminated w/ raw meat after drawing up in the needle and injecting
 

midwesternrands

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Coacher72, 

Here is what I would say on this subject. The first thing to look at is the brisket itself. I am assuming that you bought a whole or half beef from a meat processor in your area, if that is the case then you have a good piece of meat to start with. If on the other hand you bought it at a store then first check to see if it has been injected already. If it has, federal labeling requirements mandate that the packer label is as follows (or something similar) injected with a 15% solution of _________. Usually what they inject is water, salt, and phosphates of some kind. 

If the beef is from the store, you can still inject flavor but be careful how much sodium you have in the flavor, it may get salty. The phosphates will help keep the beef moist during/after cooking and will also help with some tenderness. Its not a bad thing other than you are paying for someone else's water!

Now, if you have fresh beef that hasn't been injected you can have more fun. Injecting is always a good idea in my opinion, as you are adding moisture to the meat along with putting flavor in the muscle tissue as well as on the outside. What you inject is another fun thing. I usually find a marinade or injectable seasoning that has some phosphate in it so that the moisture and seasoning will stay in the meat a bit better. What flavors you choose is totally up to your pallet and imagination. I have a marinade that I use called Pa's Black Bull BBQ that has a sweet and spicy taste to it. It also has phosphate in it. The marinade has enough sugar/dextrose that it glazes over during cooking and creates a nice crust and some of the best burnt ends I've ever had. I also know of people that inject a Butter Flavored seasoning into the meat and do different topical rubs. If you think it will taste good give it a try. 

As far as the injecting of the meat goes, you probably won't get more than a 20% pump. Meaning the weight of the marinade you inject will be about 20% of the weight of the meat. This may not seem like much but trust me its enough! Make sure to use an injector that has multiple holes on the needle, this will help with a more even distribution of the marinade. Just make sure that you inject all parts of the meat and as evenly as you can, watch the muscles as you inject and they will plump up. Its fun to watch! Go from both sides of the meat as well as from the ends to get it evenly pumped.

At this point you can rub on a seasoning and go straight to the oven/smoker or let it sit and soak for a while, your choice. eman is correct, don't re-use the liquid that runs out of the meat, consider it contaminated and dispose of it. 

Enjoy, there is nothing quite like a good brisket. In fact, we have some in the smoker right now.
 

rbranstner

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 I like to  put my rub on then wrap the meat in a few layers of plastic wrap.

 inject thru the plastic wrap . place on a tray and in fridge over night. unwrap ,
Eman that is a great idea. Why the heck haven't I been using that method all along. I hate when I am injecting the meat and the juice starts shooting out of the cracks/holes in the meat. Great idea.

I am with these guys I usually mix up some beef broth, V8 juice, worchestershire and some seasonings such as garlic powder, onion powder, pepper etc. and I inject it until it won't hold any more juice.
 
 
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coacher72

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Everyone, thanks for the great ideas. Looking forward to trying them out. Haven't really injected anything except turkeys that I've fried. So I'm looking forward to see the effect injecting has on a brisket. Eman and MidwesternRandS thanks for sharing what you do. I'm always impressed how everyone is willing to share here on this forum.
 

arnie

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Lot of good ideas!

I have it on my list to try injecting a brisket with plain old apple juice.  
 

pokey

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Mr.Mac thanks, that was informative.
+2 


My wife's boss's birthday is in two weeks and he's been hearing about my Q, so he requested some for his b'day lunch. You got me thinking maybe I'll do a brisket.
 
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mr mac

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You're both quite welcome!  That had to have been the best brisket we have done to date!  My problem is, I haven't done one since! 
 

mballi3011

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Well I haven't ever injected anything except a turkey to fry. But I'll tell you one thing that I will inject the next brisket that I do woth that mixed up mess that Bob (eman) put out there it sounds really good too. Thanks bob and Coach if you do inject one let us know what you do it with.
 

coacher72

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MBalli,

I injected my brisket last night with low sodium beef broth, garlic powder, onion powder. I used a rub that I mixed together containing chipotle pepper powder, ancho chili powder, cumin, paprika, garlic powder, onion powder, kosher salt and CBP. It was put on last night about 8:30 p.m. Forgot to take a picture before it went on the smoker. At 7:30 a.m this morning the internal temp was 171. Below is the picture at this time just before I foiled it and placed it back in the smoker.



I put it back in and by 11:00 a.m it hit 205 so I wrapped it in towels and placed it in the cooler. Pics will follow when I start slicing/pulling it. In the meantime I put on a chuckie that I had waiting in the wings.
 

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