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?
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!
Danny