injecting brisket

We inject Brisket. We use a beefy little mixture my wife came up with recently. We used it for the first time at the Grill Kings and took 7th in Brisket so it needs to be tweeked a little. We like the flavor better than our previous injection of FAB-B and Apple Cider.

We started injecting this year, and have been doing better each time. I tried Fab-B Lite, but didn't care for it as much... we used a coffee/pineapple juice injection with other stuff thrown in.

FaB Ass Brisket

Fab-B works & I use some veg oil with it and inject the crap out of it.

Injecting is not a comp-centric thing at all.

I inject ALL roast type cuts including Brisket, Butts/Shoulders, and Chuck at home and otherwise. I even injected a Fattie one time--just for fun :lol:
Best way I know of to add moisture and flavor INTO the meat, not just on the surface.
I "pump them up" and normally get a full quart or more injection into each Brisket or Butt.

Well worth the effort and mess to me.

TIM

JIMMY--WIFI at Birmingham???????

that is a good point, (no pun intended) but after you inject, you then rub and rest. So the bark creates a "scab" to hold the juices in and with the resting it allows the juice to evenly distribute in the connective tissue of the meat. If you are cooking a piece of meat then poke at it, the heat inside is building pressure like a water balloon that is being heated then when you poke a hole all of the pressure wants out. It is best not to move the brisket / shoulders around too much as that bark is the only thing holding the pressurized juices at bay. It also has the effect that because it holds the juice in, it forces the injection to move through the meat because it is excited by the heat.