The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   injecting a brisket (http://www.bbq-brethren.com/forum/showthread.php?t=51359)

Smokin Mike 10-28-2008 08:44 PM

injecting a brisket
 
ok, I just got my butcher bbq mix in the mail today, went to wall2wallmart and got myself a packer, just trimmed it how I like it, I am going to inject it tonite, just wondering do people still rub it with a rub?

I usually use oil, then rub and let it set overnite, my usual routine, just going to try this out

TIA

Plowboy 10-28-2008 08:47 PM

Quote:

Originally Posted by agentmichael (Post 768434)
ok, I just got my butcher bbq mix in the mail today, went to wall2wallmart and got myself a packer, just trimmed it how I like it, I am going to inject it tonite, just wondering do people still rub it with a rub?

I usually use oil, then rub and let it set overnite, my usual routine, just going to try this out

TIA

Yes, you'll want to season it as well as injection. Good luck. You are going to love it.

backporchbbq 10-28-2008 08:48 PM

We usually inject it, put a layer of regular yellow mustard on it, gives it good bark, and then put rub on it. I like how it turns out and I have heard good things from people that have eaten it.

MilitantSquatter 10-28-2008 08:49 PM

yes definitely use rub...

after letting the injection work as directed, wipe off any on the exterior and then apply dry rub as usual...

Otherwise you'll do like we did at the AR a few weeks back and almost forget tp rub !!... Luckily Phil opened the pit 5 minutes into the cook to check Stoker probe position and noticed we had three briskets in the Spicebox without rub !!! :eek:

Smokin Mike 10-28-2008 09:07 PM

thanks guys, will post results tommorrow! with pron

warfrat 10-28-2008 10:09 PM

Vinny- forgot the rub at the AR, huh? Must have been the nerves cuz I know ya'll weren't drinking out there, right? lol ;)

blues_n_cues 10-28-2008 10:57 PM

we just inject w/ dark beer & rub w/ cracked black pepper,crushed garlic, & kosher salt over mesquite & pecan....kiss method texas style.

swamprb 10-28-2008 11:09 PM

Give it a good massage after injecting.

frankenswine 10-28-2008 11:13 PM

I would just watch out on how much salt you use in your rub. I used it to inject a 15lb brisket about a week ago and it came out really salty. I liked the flavor just too much salt.

thirdeye 10-29-2008 07:03 AM

I rinse the cryo purge off, do minimal trimming, season lightly and put into a giant zipper bag and into the fridge. A couple of hours later, placing the brisket fat down (still in the bag, but in a utility tub) I do my injection http://img.photobucket.com/albums/v3...c/syring1a.gifwork right through the plastic. Some of the leakage will turn the seasoning into a slather, but that's okay for now. the tub goes back into the fridge for a couple of more hours. Next I remove from the bag, blot the excess injection, re-season and go to the cooker.

I'm still in a experiment stage on this but......I've been reserving some of my injection, warming it up and shooting again during the plateau.

71-South 10-29-2008 09:41 AM

Quote:

Give it a good massage after injecting.
Hey Swamprb,
Can you elaborate on this a bit?
Thanks,
Bret

Chris Nickelson 10-29-2008 12:44 PM

you definetly want to rub with what you like. The injection mainly holds in the moisture. Butcher is fantastic!

RichardF 10-29-2008 01:03 PM

Purely esthetic comment, but inject from the side and parallel to your slice direction; otherwise, each slice of brisket may have a hole in it from the needle. There are pictures of that floating around here somewhere :roll:

jestridge 10-29-2008 04:57 PM

I done 5 a few week ago all they had on them was salt and pepper during the cooking i use some apple juice and beef broth with onion soup mix prolly best I ever done

Bud's BBQ 10-29-2008 05:11 PM

Agree with all who recommend rub after injection. Just a suggestion, coarse ground pepper may be the most under rated ingredient used on a brisket. Just something special about pepper and beef!!


All times are GMT -5. The time now is 07:28 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.