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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-28-2008, 08:44 PM   #1
Smokin Mike
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Default 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
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Unread 10-28-2008, 08:47 PM   #2
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Quote:
Originally Posted by agentmichael View Post
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.
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Unread 10-28-2008, 08:48 PM   #3
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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.
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Unread 10-28-2008, 08:49 PM   #4
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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 !!!
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Unread 10-28-2008, 09:07 PM   #5
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thanks guys, will post results tommorrow! with pron
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Unread 10-28-2008, 10:09 PM   #6
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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 ;)
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Unread 10-28-2008, 10:57 PM   #7
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we just inject w/ dark beer & rub w/ cracked black pepper,crushed garlic, & kosher salt over mesquite & pecan....kiss method texas style.
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Unread 10-28-2008, 11:09 PM   #8
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Give it a good massage after injecting.
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Unread 10-28-2008, 11:13 PM   #9
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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.
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Unread 10-29-2008, 07:03 AM   #10
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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 work 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.
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Unread 10-29-2008, 09:41 AM   #11
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Quote:
Give it a good massage after injecting.
Hey Swamprb,
Can you elaborate on this a bit?
Thanks,
Bret
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Unread 10-29-2008, 12:44 PM   #12
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you definetly want to rub with what you like. The injection mainly holds in the moisture. Butcher is fantastic!
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Unread 10-29-2008, 01:03 PM   #13
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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
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Unread 10-29-2008, 04:57 PM   #14
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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
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Unread 10-29-2008, 05:11 PM   #15
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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!!
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