Thoughts on injecting Brisket

[Bockbock]

Hey all, I have never injected a brisket. Was wondering what everyone's take is on it? Is it worth it? Does it really add a lot of flavor? Thanks and TGIF!

[Txdragon]

Hey all, I have never injected a brisket. Was wondering what everyone's take is on it? Is it worth it? Does it really add a lot of flavor? Thanks and TGIF!

It can definitely elevate the quality. I tried it for the first time about a year back and I wished I'd done it sooner! It can be tricky and messy but, it won't disappoint.

[Rambo]

There's a thread here somewhere and either Papa Tom or Limey discuss and tell the brand they recommended

[Okie Sawbones]

copycat Q Reserve Blend Barbecue Brisket Injection is a good one. I keep it on hand.

Butcher BBQ Prime Barbecue Brisket Injection is another good one. I keep it on hand.

I alternate between the two, but have no favorite.

[k.a.m.]

We only inject for competition this is because taste judges get one bite and it better pop when it hits their taste buds.
At home we prefer just a good prime brisket and let it speak for itself.

[limey]

I use Butchers prime mixed with purified water for comps. Get some cheap needles at Tractor supply. 16 ya. X 2.At the house I like to keep it simple and just use a rub.

[Smoking Piney]

I inject with a rich mix of 'Better Than Bullion" paste.

I also add that mix when I wrap.

It works well.

[woodenvisions]

I've only done it once and it " seemed " to make it moist. Not sure if it was a Culinary Placebo or not but I'm open to doing it again. I did find that stuffing a small piece of Garlic in the injection hole helped keep the injection in.
I know its not a deal breaker, but to me it made a difference in keeping the liquid from coming out.
I just used a Beef Broth I had on hand but the ones listed above from everyone sound great !

[Rambo]

I use Butchers prime mixed with purified water for comps. Get some cheap needles at Tractor supply. 16 ya. X 2.At the house I like to keep it simple and just use a rub.

^^^^

[roaniecowpony]

I don't do briskets anymore. But when I was first getting ready to do one years ago, I was reading a book by a respected comp bbq man and found he made an injection something along these lines (this is approx what it has evolved to for my tritip au jus/marinade/injection) :

1 qt Beef broth (I use beef "stock" because it's richer)
1/3 cup of your favorite rub
a tablespoon or 3 of Franks Red Hot sauce
a couple ounces of cab wine or other heavy red wine
2-3 tablespoons of soy sauce or lately I've been using Dales Steak Sauce
1-2 tablespoons Lea & Perrins worchestershire

If you catch drippings, skim the fat and mix with this to help it go further.

Bring to a boil or simmer and stir, cool down, inject, pour it over sliced brisket, tritip, or steak, or just use it to dip your beef sammich.

Over the years, I've drifted from the original recipe I found, but this is about what I do these days for catering or just our personal tritip.

[planohog]

I injected allegro marninade in a brisket seemed to get a good taste from it.
I probably will try saltlick next time for a change. Its not to hard to accomplish, keep in mind
you will not need 50PSI unless you want to make a big mess in the house.

give it a try with your favorite marninade.

[Boots]

Don't do it, don't need it, won't do it. JMHO, but I consistently get results I think equally as good or better by tailoring my method over time to achieve a really low/slow process that retains the moisture and flavor already in the meat.

Now, brining a bird or some pork? Got no problem with that. But a grumpy old purist when it comes to brisket.