Does anone have a good injection for a brisker

[Team GARZA]

Does anyone have a good injecton for a brisket that keeps it moist and dosnt take away the flavor of the meat?

[3 star redneck]

I sure do copycat Reserve Brisket Injection.....great product...

[RWBTEX]

copycat and Butchers both very good, or just use some campbells beef broth or stock

[PirateBBqCo]

I use 1\4 cup of soy sauce "for salt content", 1/4 of Worcestershire sauce and then 2 cups spring water..mix together and inject as much as possible, tried this out several times and meat came out a little more tender and had good flavor... do not over do the soy, in fact try this first then back off as necessary. I would inject one half and not the other just to taste the differences.

[BigDave]

Bunch of brisket injections on the market now. They are all about the same. Some streak more than others. We prefer Ritters at this time. Have tried butchers, copycat & fab in addition to Ritters. The latter doesn't alter the taste of the brisket as much. I think they all change the taste of brisket some. I'm workin on one now that doesn't have the soy stuff and everything is avaiable at the grocery store.

[Rambo]

Salt and Pepper

[BluDawg]

If your brisket is dry you anit cooking it long enough. "YOU CAN NOT COOK GREAT BBQ ON A CONSISTANT BASIS COOKING TO AN INTERNAL TEMPERATURE OR BY XXX MIN PER POUND" You need ot learn to cook by feel no two critters are alike so they don't cook the same. Brisket needs to be "Probe Tender" When it is probe tender the collagen will have broken down giving you a moist piece of cow. What is probe tender? When probed with a Skewer, thermo probe or similar device it will go in with no resistance similar to a hot knife cutting soft butter. The point will get probe tender before the flat but it has enough internal fat to stand up for the time it takes to achieve PT in the Flat.

[Rambo]

That is a beautiful smoke ring dawg

[BluDawg]

That is a beautiful smoke ring dawg

Thanks; S&P. 300 Deg on Post oak, Butcher paper wrap at 4 hrs until served. I'ts rocket science

[k.a.m.]

If your brisket is dry you anit cooking it long enough. "YOU CAN NOT COOK GREAT BBQ ON A CONSISTANT BASIS COOKING TO AN INTERNAL TEMPERATURE OR BY XXX MIN PER POUND" You need ot learn to cook by feel no two critters are alike so they don't cook the same. Brisket needs to be "Probe Tender" When it is probe tender the collagen will have broken down giving you a moist piece of cow. What is probe tender? When probed with a Skewer, thermo probe or similar device it will go in with no resistance similar to a hot knife cutting soft butter. The point will get probe tender before the flat but it has enough internal fat to stand up for the time it takes to achieve PT in the Flat.

Dawg, I would imagine the injections and the reason for the original post are for competition brisket not cooking at home. The reason for the injection is the ingredients in said injections help retain the moisture once the pieces are sliced. As you well know sliced brisket dries out very quickly when it sits open, then when placed in judging containers it may sit for more than an hour before hopefully making final tables, it is a tool Dawg nothing more. I do not inject at home but believe me if your not injecting in comps now a days your chances are slim to walk on your brisket in big comps. Probe tender briskets are what we all shoot for, it is what happens well after it is sliced, boxed, and gone to the judges that we are trying avoid.
I have never tried Kosmo or Fab but I have tried Butchers and like its results.

[BluDawg]

I reckon I need to get my eyes tested I didn't see the word Competition any where in the the OP

[Boots]

Competition or not, I'd eat that BluDawg brisket and to twist up Shakespare's MacBeth a bit, "and derned be He who cries, "hold, enough!".

[k.a.m.]

I reckon I need to get my eyes tested I didn't see the word Competition any where in the the OP

Deductive reasoning Dawg. But I could be wrong it happens.
Oh and You already know how I feel about your pic. The only thing missing is a flour tort and some fresh pico. Nicely done Brother.

[BluDawg]

Thanks I've been known to do that from time to time as well Glad to see you on the mend Kevin, I had no on to spar with

[k.a.m.]

Thanks I've been known to do that from time to time as well Glad to see you on the mend Kevin, I had no on to spar with

Thank You Brother I am feeling stronger everyday. And as always I help where I can.
I am cooking two briskets along with 6 racks of ribs and some chicks Sunday for my neighbors Superbowl party I will try my best to keep it low and slow just for you.