Libohunden
Member
What's your favorite brisket injection recipe? I'm interested in injecting tonight and would like to check out the different recipes out there that are tried and true!
What's your favorite brisket injection recipe?
- Thread starter Libohunden
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DivotMaker
New member
Libohunden
Member
I'm good with heat but the family probably wouldn't enjoy it spicy.
gregbooras
Moderator
The minors beef stock has amazing flavor, if you don't have any you can also just use better than bouillon (not as good).
Injection marinade:
4 cups water (bring to a boil and then add the rest of the ingredients, simmer for 15 minutes)
2 T Minors beef stock
1 T Minors Au Jus
1 t. Cholula Chipotle Hot Sauce
Greg
Injection marinade:
4 cups water (bring to a boil and then add the rest of the ingredients, simmer for 15 minutes)
2 T Minors beef stock
1 T Minors Au Jus
1 t. Cholula Chipotle Hot Sauce
Greg
DivotMaker
New member
Libohunden said:
Doesn't add any spicy to the meat - just flavor. No hint of heat in the finished meat!
Libohunden
Member
Divot, have you ever substituted for the sugar or hot sauce? Not sure if I have either of those on hand.
Libohunden
Member
I managed to get out and get the Demerara sugar and crystal hot sauce last night for DM's injection. Got her injected and rubbed. Now waiting till later tonight to throw her in the number 3!
I'll give your recipe a shot next time, Greg. I couldn't find Minors in my store but will keep an eye out for it.
I'll give your recipe a shot next time, Greg. I couldn't find Minors in my store but will keep an eye out for it.
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gregbooras
Moderator
No worries your brisket looks good.
You can buy minors beef stock on amazon about $13.00 for 1lb. which makes 5 gallons. It is also carried at some BJ's and maybe Costco.
It is the best tasting stock I have tried. I mix it with their Au Jus, but it is fine on its own.
Greg
You can buy minors beef stock on amazon about $13.00 for 1lb. which makes 5 gallons. It is also carried at some BJ's and maybe Costco.
It is the best tasting stock I have tried. I mix it with their Au Jus, but it is fine on its own.
Greg
Libohunden
Member
Greg, was it you who posted a pic of a gun type injector with a hose coming off of the back of it? I've checked Firecraft and Amazon for one but can't seem to locate those! If it was you, please let me know where I can find one!
DivotMaker
New member
That's a fine brisket, Libo! Hope you like the injection!
gregbooras
Moderator
Libohunden said:
Here is a link to where I bought mine, I showed my friend next door how to use it yesterday and he's going to order one.
http://howtobbqright.com/bbqshop/bdi.html
Greg
Libohunden
Member
That thing looks amazing! I have to have one!
How do you dry the tube? Hang dry?
How do you dry the tube? Hang dry?
gregbooras
Moderator
Libohunden said:
It is a sealed unit, so to clean just put the tube in a OJ bottle with some dish solution and run it through the gun. Then add fresh water do the some, then just remove hose from bottle and run it dry like you are injecting.....
Simple but it works.
Greg
Libohunden
Member
The verdict is still out for me. I tried injecting but for some reason, my brisket was drier than when not injecting. Could have been a lot of things, so I plan to continue in my next brisket to see how things go.
elkins20
New member
Hey Libohunden, Wish I could help with that , but the only beef I have done in the Little Guy was a chuck roast. It was very moist and tender, I used it for pulled beef sandwiches. I have not tried a brisket yet, but am sure others can comment to help you with your being dry. Also I have been watching some videos on you tube by HowToBBQRight Malcom Reed. He has one on brisket that looks good. Even though he uses a pellet smoker can use his method in the SI smokers that we have. I am going to do a pork butt using his cooking times and foiling at internal temp. of 160 then back in the smoker to an IT of 195 - 205... Here is the video for the brisket...
https://www.youtube.com/watch?v=SM0pGO_3Fa4
https://www.youtube.com/watch?v=SM0pGO_3Fa4
SuperDave
New member
For brisket, I use a can of beef broth, a tablespoon of minced garlic, a teaspoon of Better than Bouillon and a couple splashes of Worcestershire sauce. I make the injection the day before use to allow the garlic to infuse into the liquid. On the day of injection I strain the garlic chunks out and inject as much as I can get into the meat. For anyone besides me that foils at 160, any leftover injection goes into the pan with the meat before wrapping.
