I have cooked several briskets and all have came out perfect. I have about 40 people coming over this weekend and was thinking about trying a different recipe. I am going to have to cook 2 briskets and I am going to start them friday of course so they will be ready. I use the dry recipe that someone posted on here awhile back. My question is should I inject the brisket with anything applejuce etc??? Just wondering has anyone ever injected a brisket with anything and if so with what and how much????I smoke my brisket with 4 hours of Hickory when I do mine??
Thanks guys
Derek
May I raise a question?
If you have had great brisket in the past, and soon you are going to have 40 folks over...is now the best time to change gears?
I have tried many new ideas in the past, but not when my name was on the line with others... [:0]
Olds
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Olds
I agree with you 100% I was just going to do one regular and maybe one a little different?? I appreciate your input
Thanks again
Deadeye
I also agree with Olds; you don't want to try something for the first time when you are having guess, unless they know they are being invited to try one of your new recipes.
As for injecting, Jeff (BigSmoker), can give you more details. Last weekend I injected a brisket for the first time with so-so results. When you inject you want to inject enough solution to approximately equal 10% of the weight of the meat. When I injected I used a blend of apple juice, and a soy sauce marinade made by a company called Very Soy. I like to use a blend of 3 hickory, plus 1 mesquite, for four hours.
I'm with the other guys on this one don't change a thing for this cook. As far as injecting I have done several briskets injected with a soulution of applejuice and something like Dales sauce. 10% solution compared to weight. I.E. brisket 7 lbs use 7 oz liquid injected evenly throughout. There is also a product on the market called fab b that is an injection for beef. I've heard mixed results. I have found brisket to be the most inconsistant cut of meat ever. Some are much tougher than others, some have more fat than others, then there is the left and right handed brisket arguement LOL. Sometimes they just are not going to be as good as the last one. I do think if you wet age the brisket if would improve the overall tenderness. Olds' did one with great success. Just always pick a choice cut with a nice fat cap and 9 times out of 10 it will be really good.
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
*Cough* I got two now aging and soon will be at the 7 week mark... going for broke on these two. The fat still looks great and the meat in nice and dark now.
Olds
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