I am cooking a big brisket in the UDS this weekend, which is my third to date. The first two have gone well, and been in the drum for around 18 hours in total, but this time I am wondering about injecting the meat.
What do you normally inject your brisket with (no steroids please!) to give it some extra flavour and juiciness when it comes off? My last two haven´t been dry at all, but I am keen to experiment and give it a go, seeing as I have the syringe from a trip to the US this year.
Or, are you totally against injecting brisket at all? If so, please convince me to maintain the integrity of my meat!
The rub is a smoked salt mix that I made by soaking rock salt in a mix of red wine, garlic, dry onion flakes, and black pepper corns, and then smoking the mix over Pecan wood until it formed a brown cake, which I then bashed up into a rub format. It tastes good, and gave a good flavour to the last brisket.
Any ideas for an injection gratefully received!
What do you normally inject your brisket with (no steroids please!) to give it some extra flavour and juiciness when it comes off? My last two haven´t been dry at all, but I am keen to experiment and give it a go, seeing as I have the syringe from a trip to the US this year.
Or, are you totally against injecting brisket at all? If so, please convince me to maintain the integrity of my meat!
The rub is a smoked salt mix that I made by soaking rock salt in a mix of red wine, garlic, dry onion flakes, and black pepper corns, and then smoking the mix over Pecan wood until it formed a brown cake, which I then bashed up into a rub format. It tastes good, and gave a good flavour to the last brisket.
Any ideas for an injection gratefully received!