brisket injection

Discussion in 'Beef' started by kanadan, Mar 31, 2010.

  1. kanadan

    kanadan Fire Starter

    anyone have a good brisket injection recipe. Im going to be competing in my first comp. and I still cant find an injection im happy with. Any recipes you guys like?
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Beef Broth, that's what I use anyways. :)
  3. reichl

    reichl Meat Mopper

    I really like this injection and it doesn't leave streaks in the meat.

    2 Cups beef broth
    1/4 cup worcestershire
    1tsp onion powder
    1 tsp garlic powder
    1/2 tsp cayenne
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Beef broth for sure as a base, then add whatever you want. Keep it simple so you are only enhancing the meat and not overpowering it.
    scottpanfil likes this.
  5. caveman

    caveman Master of the Pit SMF Premier Member

    Yea. Like Ronp said. I use the broth for the base. If I feel adventurous, I add garlic powder & maybe l some Worcestershire but just enough for flavor; not to overpower. Great luck in the comp.
  6. triplebq

    triplebq Smoking Fanatic

    Butcher's is champion injection
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    I really like using the following.
    Beef Broth
    Some of your rub.

    I can't remember the amounts off the top of my head. I use this on my brisket and chuckies.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Beef broth is a good base for any combination you can think of. Now just let your imagination run wild and go for it but a word to the wise (an I'm not) write down so you will remember it if it turns out really good. Need I say more.....
  9. bbqhead

    bbqhead Smoking Fanatic

    also has a new brisket product called PRIME DUST, he brought me some last weekend and just tasting it, I can tell its going to be very good combined with his injection.[​IMG]
  10. I will be doing my second brisket this weekend and was thinking about injecting it with Reichl's recipe above.  But I am unsure if I should inject it the night before and let it sit over night in the fridge with the rub on it, or put on my rub and let it sit over night then inject it before it goes in the smoker.
  11. herkysprings

    herkysprings Smoking Fanatic

    I would inject first. I'm not sure about anyone else but I find brisket injections to be a bit messy, and require a lot of handling.
  12. Messy to the point of not worth the effort for the outcome?
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Beef broth, garlic powder, onion powder, pepper. It is worth the effort!
  14. matt2tle

    matt2tle Newbie

    Probably a silly question....but with the beef broth based injections, do you heat it all up as you're mixing it before injection or just mix it up as is and then inject? Thanks much.
  15. damon555

    damon555 Smoking Fanatic

    I've been using beef broth and worcestershire powder with fantastic results. The sauce works if you don't have the powder. This is the perfect mix of flavor and you don't need to add any salt.
  16. redneck69

    redneck69 Smoking Fanatic

    mix up some beef broth and the dry rub that you use on the brisket....helps keep a uniform flavor inside and outside the meat
  17. Hello.  I see no reason to inject a good brisket but just remember that if you inject that brisket the 40-140-4 rule comes into effect.  The brisket must go from 40 degrees to an IT of 140 within 4 hours for food safety.  Good luck.  Keep Smokin!

  18. s2k9k

    s2k9k AMNPS Test Group

    And anytime I have used an injection I made sure it was at the same temp or lower of the meat I was injecting, I wouldn't like the thought of an injection to start warming the meat up from the inside after I just stuck a needle deep inside of it, That sounds like serious trouble to me!
  19. Thanks for helping out Dave.  I sometimes forget ALL ins and outs of food safety so I call on the moderators when I am not quite certain.  The last thing we want is for our members or friends and family to have a bad smoking experience.  We REALLY appreciate what you unsung folks do for us.  Many thanks.  Keep Smokin!

  20. Any one ever try kitchen bouquet in their broth or gravy master? And are you all partial to mesquite wood or what for smoking brisket?

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