I used Butcher injections at a comp for the first time this weekend. For the pork injection I cut it half water and half fruit nectar. It was awesome and I got a 3rd place call. For the brisket injection I followed the instructions of 3 scoops mix and 2 cups water. The brisket was definitely juicy and looked great. But it came out waaaay to salty. Anybody have any experience with this happening? I don't know if I made an error mixing (don't think so) or perhaps I over injected the brisket. It was a 12.5 pound brisket that was trimmed pretty aggressively and after injecting I poured the rest into a bag and let the brisket marinade in it for about 8 hours before putting it in the smoker. Maybe that was the problem?
Anybody have any ideas why it would be so salty?
Thanks...
Anybody have any ideas why it would be so salty?
Thanks...