Mar 31, 2010 · 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?

Oct 18, 2007 · Yeah, it does have liquid smoke in the ingredients, but I marinade meat (in this case baby back ribs) for 1 hour (recommended time, no more), lightly coated it with rub, slather on mustard, …

Feb 27, 2007 · Brined brisket = corned beef Granted the time is longer to make corned beef, but that is essentially the road you are heading down IMO. In any case, you can always eat the experiment, so …

Dec 7, 2010 · NOTE: If you inject your brisket, or if you insert a temp probe, or do anything to break the surface of your Brisket, you must get that piece of meat from 40˚ to 140˚ internal temp in no longer …

May 23, 2021 · There are five elements to a brisket flavor profile; the meat purchased, the rub used, the smoke wood, injection used, and spritzing ingredients. Personally, I don't inject or spritz.

Jul 19, 2023 · Here is my beefy injection (and AuJus) that I use on a variety of beef products from brisket to prime rib. Brisket – Chuck Roast Injection & AuJus 1 14 oz can Beef Consume 1 packet Lipton …

May 24, 2019 · A part that sometimes gets overlooked that has worked with me in the past is doing an injection to the meat about an hour before putting in the smoker. I found that using this method …

Apr 29, 2011 · I inject brisket all the time. I use low sodium beef broth, 1 cup + 1-2 tbs of my rub. If you inject you must follow the 140F in 4 hr rule.

Mar 10, 2014 · Finishing internal temp: approximately 205 Inject your brisket with a phosphate inclusive brisket injection. Rub her down with your favorite rub, or see the details of my rub in the body above. …

Feb 9, 2009 · Here's the brisket marinade and rub that I use. I don't inject it, I just let it sit in the marinade overnight and let it sit in the rub while it's rising to room temp. Brisket Marinade 1 1/2 cups …