Brisket Injecting

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Brisket Injecting

Postby Chris_BBQ15 » Sun Nov 18, 2018 10:25 am

I purchased the meat church brisket injection. Instructions day mix with liquid of choice. What liquids do y’all recommend mixing the brisket injection with :?:
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Re: Brisket Injecting

Postby OldUsedParts » Sun Nov 18, 2018 10:55 am

It seems to me that water would be the logical liquid - - however, I have never injected a brisket so maybe someone else will offer an experience view.
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Re: Brisket Injecting

Postby bsooner75 » Sun Nov 18, 2018 12:54 pm

Do water the first time. If you like it you can experiment from there. Broth, juice etc.

I injected once. It was good but I did not really notice enough difference to make it worth the extra effort. That was for at home consumption. If I was competing it would probably be a different story.


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Re: Brisket Injecting

Postby spacetrucker » Sun Nov 18, 2018 6:42 pm

Welcome to the forum....
I am not, or so far have not been an injector of briskets, that said, If I was to inject I would inject something with flavor, such as beef broth or the like. To me its kind of like cooking your beans in water or cooking them in pork or chicken broth which one would have more flavor? just my $.02
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Re: Brisket Injecting

Postby OldUsedParts » Sun Nov 18, 2018 6:53 pm

spacetrucker wrote: If I was to inject I would inject something with flavor, such as beef broth or the like.


S.T. shouldn't/wouldn't the Meat Church be the Seasoning :dont: :scratch: :salut:
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Re: Brisket Injecting

Postby spacetrucker » Sun Nov 18, 2018 7:01 pm

OldUsedParts wrote:
spacetrucker wrote: If I was to inject I would inject something with flavor, such as beef broth or the like.


S.T. shouldn't/wouldn't the Meat Church be the Seasoning :dont: :scratch: :salut:


yes it would be the seasoning, I suppose.. but I still believe the broth would provide more flavor than water, may be the reason I don't do the injection I dont know.. I have injected turkey before frying, but even that left streaks of seasoning, even after letting it sit in the fridge overnight, so I'm with bsooner not an injector for my table, just maybe
others may change my mind with the right mix :happ:
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Re: Brisket Injecting

Postby Chris_BBQ15 » Sun Nov 18, 2018 8:33 pm

Thanks for the information gentleman. I figured if meat church wanted me to mix it with water they would say that on their “instructions”. I’m new to this so I greatly appreciate the help. Im from California so we don’t have good bbq like they do in TX. I was able to experience Salt lick and and stiles switch while in Austin this passed April and it was amazingly juicy and delicious. I figured those places inject their brisket but I may be wrong :dont:
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Re: Brisket Injecting

Postby Okie Sawbones » Sun Nov 18, 2018 9:01 pm

Mix with beef broth and inject liberally. I use Butcher's BBQ injection. The phosphates help hold moisture in the flat. The point is fatty enough that you don't need to worry there. Have fun.
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Re: Brisket Injecting

Postby Mule rider » Sun Nov 18, 2018 10:12 pm

I don"t inject on my brisket. Flavoring should come with the seasoning. Chris where in Calif are you? Northwest here Crescent City.
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Re: Brisket Injecting

Postby OldUsedParts » Mon Nov 19, 2018 6:07 am

spacetrucker wrote:yes it would be the seasoning, I suppose.. but I still believe the broth would provide more flavor than water, may be the reason I don't do the injection I dont know.. I have injected turkey before frying, but even that left streaks of seasoning, even after letting it sit in the fridge overnight, so I'm with bsooner not an injector for my table, just maybe
others may change my mind with the right mix :happ:


10-4 and I agree that broth tops water flavor wise :tup: have a great T-Day :salut:
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Re: Brisket Injecting

Postby Chasdev » Mon Nov 19, 2018 7:17 am

I probably did it wrong but I was not at all impressed with the brisket I injected...
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Re: Brisket Injecting

Postby Txdragon » Mon Nov 19, 2018 7:40 am

Chris_BBQ15 wrote:Thanks for the information gentleman. I figured if meat church wanted me to mix it with water they would say that on their “instructions”. I’m new to this so I greatly appreciate the help. Im from California so we don’t have good bbq like they do in TX. I was able to experience Salt lick and and stiles switch while in Austin this passed April and it was amazingly juicy and delicious. I figured those places inject their brisket but I may be wrong :dont:

The manufacturer realizes that with BBQ, there's more than 1 way to skin the cat. You can mix it with your favorite liquid, but, doesn't mean you'll obtain the desired results. Funny thing about desired results is that they vary from person to person! You have the option to make it the way YOU want to which is a big reason of why I usually avoid items so vague. I prefer clear-cut instructions on whatever it is that I'm using or I will just make my own.
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Re: Brisket Injecting

Postby spacetrucker » Tue Nov 20, 2018 9:44 am

Txdragon wrote: You can mix it with your favorite liquid, but, doesn't mean you'll obtain the desired results. Funny thing about desired results is that they vary from person to person! You have the option to make it the way YOU want to which is a big reason of why I usually avoid items so vague. I prefer clear-cut instructions on whatever it is that I'm using or I will just make my own.



TD- you just could not have said it any better, again in my opinion....

I know a lot of folks that inject, seems to leave stripes of seasoning, I experienced the same on some fried turkeys, so far not a big fan of injecting, okie sawbones seems to have "a grip on it", I may figure it out some day :scratch:
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Re: Brisket Injecting

Postby Okie Sawbones » Tue Nov 20, 2018 10:00 am

spacetrucker wrote:
I know a lot of folks that inject, seems to leave stripes of seasoning, I experienced the same on some fried turkeys, so far not a big fan of injecting, okie sawbones seems to have "a grip on it", I may figure it out some day :scratch:


Injecting isn't hard. Just do a checkerboard pattern with a GOOD injector. I like https://www.amazon.com/Grill-BEAST-Stainless-Injector-Professional/dp/B00MNSGWIQ/ref=sr_1_3?ie=UTF8&qid=1542725869&sr=8-3&keywords=the+beast+injector
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Re: Brisket Injecting

Postby allenayres » Tue Nov 20, 2018 11:28 am

Okie Sawbones wrote:Mix with beef broth and inject liberally. I use Butcher's BBQ injection. The phosphates help hold moisture in the flat. The point is fatty enough that you don't need to worry there. Have fun.


This is what I do/ use - except I inject the whole thing for comps (even tho we only turn in the flat... hmm... :laughing7: )

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