Brisket Injection... HELP!

[BJONESCPE]

Hey guys, i need some advice from all the guys that inject brisket. I always use butcher's bbg injection with great success! On the package it says 3/4 cup powder to 2 cups of water for 2 12lb. briskets, I normally cook 2 13lb. briskets and i tend to "over inject" ( i use the amount they say for 2 briskets to inject 1 brisket) and i've had great luck doing this and it always seems to work out to be just the right amount. Now here's my dilemma.... I thought i had alot more packed away in my supplies that what i do! I only have EXACTLY 3/4 cup or powder! Would it be a bad idea to try and mix in 1 cup of beef broth in with the normal recipe? i.e - 3/4c powder, 2c water, 1c beef broth. Please let me know what you think because this is starting to stress me out before the comp! lol

[S.O.L. BBQ]

Send David a e-mail.

[FR8 Train]

Should be fine, I always cut back on the powder a bit...probably do a little under a half a cup per two cups liquid. Flavor still comes through fine.

[Mettle]

Should be fine, I always cut back on the powder a bit...probably do a little under a half a cup per two cups liquid. Flavor still comes through fine.

x2

[BJONESCPE]

Thanks for the quick response guys! I guess i'm going to just do water and powder, no beef broth, maybe just put a half cup or so of extra water to dilute it a little bit more. I'm hoping this comp turns out good, last time i did this particular comp i placed 5th out of 87 cookers in brisket, so i'm coming back with a vengence! haha

[bruno994]

Agreed with above suggestions, both emailing David and mixing as well. I go by the instructions when I inject, but I use beef broth instead of water. I have done it both ways and prefer the broth over water.

[JMoney7269]

Get you some copycat reserve brisket and don't inject. A good brisket has Enough fat to stay juicy.
To me injections change the grain structure of the meat, Making it really firm and bouncy.
Slice like normal, strain off about 1/4 cup of juices, mix them with 1/4 cup copycat to 12 oz water, shake well, strain again. Shoot this mixture in between the slices wth a cheap clear squirter from Wally World while they are on the cutting board to prevent poolng, go collect your trophy

[k.a.m.]

You can get by with way less butchers powder than what your using with great results.

[bruno994]

I'm listening, J$'s giving all his dirty little secrets away. I do agree with J$ on the change of texture. It hasn't happened to all the briskets I inject, just some, but there is a slight texture change. copycat has been getting me paid all year, so I'll continue to use the needle though.

[JMoney7269]

I never turn in a dry brisket, the that's for sure.
I can tell ya everything I do, but doin it's a different story
Somebody's gotta give them comp folk a helpful hand. One Was given to me

[bruno994]

I hear you bro, that's what makes this hobby / sport what it is. Good people.

[RWBTEX]

I hear you bro, that's what makes this hobby / sport what it is. Good people.

+1