Thickening Brisket Injection

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jtilk
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Thickening Brisket Injection

Postby jtilk » Thu May 02, 2013 9:43 am

I know we all have our preferences as to injections used in comps, some are made and others bought. One issue that seems to be fairly common at times is showing up at a cookoff and for whatever reason the brisket doesnt seem to want to take injection. As fast as you pump it in, it seems to be spewing out in another spot. Now I know some injections such as Butchers seem to have more of a gravy viscosity as compared to others that are pretty much beef broth. My question to you guys, is has anyone ever tried adding a small amount of flour to your injection to thicken it so more is maintained in the brisket?? If so will it change the texture of the meat or have another adverse effect?
-Josh

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Re: Thickening Brisket Injection

Postby js-tx » Thu May 02, 2013 1:23 pm

I don't think I would try flour. Have you tried chilling it for a few hours to see if that helps. Maybe mixing your injection w/beef broth or something that has xanthum gum in it may help.
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Thickening Brisket Injection

Postby Ranbo » Sun May 05, 2013 10:48 am

Most commercial injections will thicken over time while refrigerated.
I talked to Butcher BBQ about this & he said to add some water if you thought it was to thick at injection time.




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Re: Thickening Brisket Injection

Postby 3 star redneck » Sun May 05, 2013 6:46 pm

Josh...if you heat your injection and simmer for a couple minutes and let it cool down to room temp it will thicken up on its on....FYI... :mrgreen:
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Re: Thickening Brisket Injection

Postby BigDave » Wed May 08, 2013 7:51 am

No way on the flour!!! If it must be thickened, use xantham gum or corn starch or arrowroot. But, I still cannot understand why everybody want a thicker injection.

Don't over inject in the first place. Thinner injection will absorb into the flesh mo betta than a thicked injection. If the injection is coming out, you are puttin in too much. All the instructions I see for commercial injections are for too much IMHO. Just a way to sell more of something. I have tried several of the injections and all of em, IMHO, used at least twice if not 3 times the amount needed. Less is more in a lot of instances. Meat enhancement & meat flavoring are two very different things. All IMHO of course.
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Re: Thickening Brisket Injection

Postby jtilk » Wed May 08, 2013 10:31 pm

Dave- I do agree that most call for too much, as I usually mix less than what is suggested on the instructions. I just ask about thickening it as I've had the occasional brisket for whatever reason hold very little. Most work out just fine but I've had a brisket of 2 I feel like I could get nearly nothing in.
-Josh

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Re: Thickening Brisket Injection

Postby BigDave » Wed May 08, 2013 10:43 pm

Not your fault Josh as it is most likely one of them tough ole bull briskets!! :D :D :D

I would use xantham gum. A little goes a long way and use a hot liquid to mix. Cold liquid will just make it clump up. Lots of places sell the stuff. Most natural food place will have it. If there is a Whole Foods or Market Street store close by they carry it. All grocery stores will have arrowroot or corn starch. Both of those will work too but xantham gum will handle the heat mo betta.
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Re: Thickening Brisket Injection

Postby Know Bull » Sun Jul 21, 2013 12:42 am

I mix my brisket injection on Wednesday and refrigerate. (But not the pork injection).

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