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[Hank D Thoreau]

I am going for my third brisket on Wednesday. I am wondering if I should try injecting this time. Maybe even injecting the flat and leaving to point as is.

What are your opinions?

[Canadian John]

 To me, good beef stands on it's own... On the other hand if you don't try something new you will never know. Even if someone else does it (injects). The quality of their  protein and cooking method could

vary..Any changes to a method or recipe should be documented. Thinking or trying to remember even the smallest detail may affect the outcome of the cook. 

[Ralphie]

I agree with Canadian John.  If you don't try, you will never know. 

For me, I've tried injecting and it imparted a nice flavor and moisture.  However, I choose not to inject because my best briskets have come from getting better at evaluating and choosing the right brisket to purchase (quality of protein as CJ said). 

Learning how to pick a nicely marbled and uniformly shaped brisket has been the primary factor in achieving my best brisket cooks.  Therefore, the rub (SPG for me) and sauce (sometimes) are all I need for extra flavor.

But give it a shot so you can learn what your preferences are.  Nothing beats experimenting with brisket imo.   

[pmillen]

In the class Chris Marks taught he injected the brisket with dissolved rub.  He said that the majority of the competition briskets are injected and recommended it for patio cooks.  Harry Soo recommends it as an advanced technique.

I did it once.  Meh.

[Ralphie]

This is one of my all time favorite Pelletfan threads.  This brisket is injected.  Scroll through the thread for finished pics.

https://pelletfan.com/index.php?topic=1242.0

[urnmor]

I don't make brisket that often however when I do I do not inject

[pmillen]

urnmor, are you the most interesting man in the world?

[urnmor]

urnmor, are you the most interesting man in the world?
[/quote]

There are some that would answer that in the positive and there are others who would say no.  I am just thankful for the life i have been able to live and enjoy.

[Bentley]

I guess it depends on what you are going to inject it with whether I would say yes or no...

[triplebq]

I'm a big fan of injecting my briskets and shoulders. You really need to try it to see if injecting is something you like.

[cookingjnj]

Timely post HDT. I am getting two brisket flats on the pit Friday for holiday dinner Friday night. Trying to decide to inject or not. I have still never tackled a packer, only flats, and most of the time I have injected. Will follow this thread and decide, so far folks are swaying me towards not injecting.

When injecting brisket I use beef broth, butter extract and a touch of Lea and Perkins. Brings out the beef flavor without masking it. Works for me.

[Hank D Thoreau]

It looks like I am going without injecting. It is USDA Prime and should be pretty good. I just finished trimming my 15 1/2 pound packer, put the rub on and placed it in the refrigerator for morning.

I could make a game day decision to inject. I had thought of just injecting the flat since it has less fat. I may have to go as is since I will be putting it on before I start work for the day and will not have a lot of time.

This is the largest brisket I have cooked. The last one was a bit under 11 pounds, untrimmed, and did not last very long.

[cookingjnj]

I have two 5-6# flats on the pit now.  Ultimately wound up going non-injected.  Will post pics later after completion.