RE: Re: RE: Re: Injecting Brisket
<standing>Hi... I'm Ron
<everyone> Hi Ron!
I'm from Illinois and I inject my Brisket!
<everyone> hushed gasps
It all started a couple of weeks ago when I read a post on "another discussion forum"
<everyone> more hushed gasps
The poster suggested injecting a mixture of beef broth, rub and garlic into a brisket, and I tried it. The resulting brisket was the best I had ever made. Moist, juicy, tender. I've using this mixture two more times with similar results.
What i have been doing is adding a couple of tablespoons of beef rub and two smashed garlic cloves to one can of salt free beef broth. I bring it to a simmer, turn off the heat and let it sit for 30 mins. then I strain and and cool it before injecting.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
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Remembering a friend