Check ingredients MSG and/or different form of it etc. Flavor is not driven by stomach but chemical telling the brain it's taste good. It's not what "Mother Nature" intended to do.. its big NO for me.
@@bobblinka8997 Hi Bob. "Mother Nature" doesn't exist, but God does. I'm against MSG too, but I wouldn't mind trying out this amazing food! Have a good day. Peace!
@@RapidCycling07 people are against chemicals in the food, but for one reason or another its been used under different forms,names etc. Its big no for me.
Looks delicious but my only two constructive criticism points are: 1. Dip both slices in the au jus or not at all. 2. Use the same rub on both briskets.
I agree with RedbirdsJunkie...even thought you are not comparing apples to apples due to one being injected and one that is not, if you're going to dip sliced beef into the au jus, do it with slices from both, not just one. Good video Joe, thanks
Took the word right out of my mouth both of you. Of course the injected one is juicier but how can you compare flavor when the seasoning is different and your technique of eating it is different. Really like watching your videos but sorry this one is off for me.
@@trevarpeek but the whole point is the other brisket wouldn’t have au jus without being injected. That’s what makes the injected one better. The other brisket barley had any juice on the pan.
Dear Joe, you are one if my very favorites to watch. Everything from skill, to cook, to narrative is beautifully done. Love ya style and personality. Best to family. Take care. Lotsa Live!💜💙💛💚🧡❤
Oh yeah Joe! What a great comparison test as for injected vs non - injected thanks for sharing my brother. You and the family have a wonderful weekend and stay safe out there. Cheers!
once again...you hit it out of the park..very well made video...super looking meat...I got my brisket thawing out right now..thank you for this post...
Awesome video Joe. I just did a brisket yesterday and injected the flat with straight butter like I've done with my turkeys for years. INSANE!!!! INSANE!!!! Gonna have to try the LC products though because that's ridiculous. Also, let's not act like your Zoro look isn't going unnoticed. Haha you should've had your slicing knife at your side in place of the sword. Love it
Great comparison Joe!! I also religiously inject my brisket every time. Adds tons of flavor that I personally like. As a KCBS judge, brisket is the last of the 4 meats judged, and most judges are getting full by that time, so you really need to WOW them with extra beefy flavor. Thanks for sharing this video, should help lots of folks up their game!!
Wow! That's interesting Mark. It doesn't surprise me that you would inject your briskets. Going forward, all of my briskets will be injected. I just purchased me a nice injector too.👍
@@davo912 The thing is this injection doesn't taste like chemicals, it enhances the flavors of the brisket. Judges do have jobs, many are retired that travel the country and follow the bbq circuit. I guarantee you'll love the flavor on an injected brisket.👍
@@davo912 Bill, the test was to see if injecting works and in this case it did. Do I inject every single brisket I smoke? Absolutely not, in fact I've only injected to see if the injections work. There are a ton of competition bbq folks that find this information useful and a few backyard bbq guys that would like to at least try it. Nobody is forcing YOU to inject your briskets. If this isn't your thing , move on. Theres no need to start slinging crap around to prove that you don't like injected briskets.
Thanks for doing this. I am a traditionalist. Personally. I don't use any special Rub, and injecting is sacrilege to me. I go 50/50 salt and pepper, the best quality beef I can find. Post Oak or Pecan. And sometimes I don't even wrap. I love the Crunchy bark. I guess I feel like if you need to add stuff then you don't know what you are doing. But that is my opinion on what good brisket is supposed to taste like. But I do understand that in Comps it is necessary to inject and bing as many different flavors to the party, they care about the color of the bark, and it being soft. That is Not Traditional... I am glad you did this and it was nice to see a difference between a close comp cook and a close to traditional. I would love to see this again but with comp trimming and bark, and 100% central Texas traditional comparison. This just makes me wonder who set the rules for judging Brisket in Competitions. Sure was not a Texan. And how did injections dominate the circuit? I would love to do Competitions one day, knowing I would have to leave a lot of my ways behind me and swallow some pride. Just need to figure out how to bet injection flavors. lol
Man, I feel like a broken record, but there's a lot of good information in this video and those briskets look amazingly tasty. Great work, as usual, Joe!
Got rid of my old smokers (both were manual wood smokers) and got a new pellet smoker with temp control and Wifi. Planned to smoke a brisket this week, and will be injecting with a Jack Daniels/brown sugar injection mixture. Great tips you have in this video. Two first for me (new smoker and injection)...yeah, I live life on the edge....lol
KosmosQ "beef" seasoning is a great first agent for a "beefy" taste & they also make a "hot cow" seasoning that has a good amount of pepper & heat as a second flavor. It's to satisfy needs of more or less pepper. Just a heads up & they also have "moisture magic" injection that will make ANY meat a lot more moist if wanted. It is amazing when mixed with their "reserve blend" ! I'd highly recommend giving it a try as well. Keep up the GREAT work! Absolutely love your educational videos
The rub on the injected brisket has a much higher salt content. Salt retains water/liquid. Many times the injections are also loaded with sodium nitrates/nitrates/and salt. All of that contributes to retaining liquid within the brisket. Why salt brines work so well on dry white meat chicken breast. They absorb water from the brine to retain in the meat. Or inject a salty liquid. And if your smoker has a large variance in temp front to back, should put the briskets in side-by-side rather than front to back for more even cooking between the two. There are other injection yes/no videos out here with many fewer differences. Will watch for more of your videos. Thanks for the info provided.
Those briskets looked amazing. I need some bread to sop a little of that as jus 😅. I’ve never cooked a whole packer brisket (or flat) primarily because the stores in the northeast typically only carry flats ($50-$60) & I’m afraid I’ll end up drying it out. I’m encouraged & you’ve just removed my fear! I’m gonna see about getting this injection & smoke my first brisket in the very near future. Thank you for sharing brother 👍🏾.
Guess I'll be heading over to the link in the description so I can pick up some angry bull for next weekend! Nice job Joe both looked amazing as always!
Like a surgeon with that knife brother Joe! Both briskets looked amazing, definitely could see the injected one was flowing, point and burnt ends are my favorite ,great cook! Have a great week,stay safe brother!👍🤘
Looks awsome for sure.... kosmos reserve blend injectiong with the moisture magic is on point. The moisture magic allows a lot of the injection/juice to stay in there a lot better... also the Texas beef with his SPG is fire for sure... the SPG has a ton of pepper in it..... I just finished one used the reserve blend injection with the diagles brisket rub,kosmos SPG, and topped it with one of my favorites SMOKING GHOST.... thing came out on FIREEEEEE. I mist say loved your bark for sure on these keep up the good work and keep representing us Texas boys I’m way up north in the Yellow City!!!!!
Hey Kurtis! I've heard of that diagles brisket rub and people say it's good. I'll need to get me some along with that smoking ghost. Thanks for watching.👍
Joe man I could watch you trim brisket all day, thank you for the techniques brother....We use Kosmo TX Beef in conjunction with Cow Cover or Cow Cover Hot, it’s pretty amazing! Great looking briskets, you are the Brisket King my man...Thanks again!!! 👍👊
Hi Joe, need a little assistance. Watching all the way from South Africa, I love your channel, I wanted to ask, what spices can I use and what quantities?. I have a 2kg brisket.. need to know how many teaspoons of salt, black pepper, paprika and so on... im going to try this out this weekend. Thank you for your help and god bless bud 🙏
LOOKS DARN GOOD. just ate brisket last night at a new to me bar-b-q joint, all i can say is, brisket should not taste like a plate of vinegar at all, if it does it is considered ruined meat here in kentucky, YUK. EVERY1 in our group later commented they would never go back to that place and that it was the worst meat they had ever tasted. it was a sad sad night for brisket everywhere....
Question for you I see you use yellow mustard as a binder have you ever tried using like a Goldens Mustard with spices in it what is your thoughts on that I have not tried it I am just wondering
Super comparison Joe , I can't get CAB here , normally only select brisket locally . Can get a chose if i go to the millitary commassary . So i inject always . But i use ether caned beef consomme or beef broth or stock .
I bet both injections work well. I heard the PX has good meat. I'm gonna get one of my friends to take me there to check it out. Thanks for watching Ole Vet!🤘🇺🇸
Hi Smoking Joe, why did you probe from the side as opposed to the top of the brisket. Also, when u probe from the side, from that one spot, are u checking the center of the flat, the internal (center), and the flat?
Great cook as usual bro! I gotta say, since I started injecting my cheaper briskets, I do it every time. I do dilute it more than they say as well (great tip). If I have beautiful prime brisket I don't typically inject.
I smoked a dry aged prime brisket and it had at least the same amount of moisture as your injected brisket had. It would be interesting if you cross compared something like that to the injected one you did.
Question. looked like the grain of the point ran opposite to the flat(?) if you were slicing the flat east west, did you slice the point north south? looks fantastic boss!!
@@SmokinJoesPitBBQ Got it, big thanks Joe. Made your beef short ribs Texas style and wet cured a pork belly (makin-bacon) both on the pellet smoker today. Fantastic youtube channel. You're the best boss. FYI, ordered the Angry Bull injection.
Dang I just ordered some product from LC BBQ should have seen the discount code lol oh well, good video and holy cow is one of my go to rubs for brisket
Thanks for the video! One funny thing i keep noticing is using the term "au jus". As a native French speaker who grew up speaking 3 languages, I can confirm that you can just say "the jus" and not "the au jus". Jus is just literally French for Juice. "Au Jus" is used do describe an add-on, like beef "au jus" or "beef with juice", the actual liquid itself is just called jus (or juice). IE, you would dip the brisket in the jus, not the "au" jus. Or, the is lots of jus that came out of this brisket, not lots of "au" jus. Fun fact, the "au" sound actually sounds like the "o" sound in the word Hoe (without the H sound). The "jus" sound is not really present in the English language, but it definitely does not sound like "jew" at all. You can type "au jus" or just "jus" in google translate and select French, that's the actual way to pronounce it.
Joe..love this video. I purchased the Angry Bull injection. Do you recommend injecting the brisket an hour before smoking it, OR would you recommend injecting it 24-48hours before smoking it and keeping it in the fridge? Asking because I’m planning on smoking a brisket on Friday and today is only Tuesday.
Joe, unless I missed it, did you find they each had different cooking times? Btw, I made my first brisket last week following your methods... it came out hella good... so thank you much 🍻!!
Hi. What do you think it can happen if I can't keep a constant temperature? I can keep it between 225 and 275 but can't really get a constant number as my offset is quite cheap piece. Thanks a lot
When do you wrap your brisket... when it hits the stall ~160? Heard you mention about powering through the stall and wondered if that meant wrapping after going through it. Thanks for sharing.
Hello Dave, I wrap once I get the color I want on my brisket. If you push through the stall and then wrap, the brisket will be done way faster unless you use foil paper that will obviously speed up the process.
Here you go.www.amazon.com/Ofargo-Plastic-Marinade-Injector-Download/dp/B078CQ3369/ref=mp_s_a_1_15?dchild=1&keywords=green+meat+injector&qid=1596080331&sr=8-15
hell yea baby!! i love LC BBQ injections / they have really elevated my competition game!!
Bro! This injection is savage as heck! Brisket was super tasty and so moist! Great stuff!👍🏼
@@bradhelfrich6602 here you go.
store14215090.ecwid.com/Angry-Bull-Competition-Brisket-Injection-p170108292
Check ingredients MSG and/or different form of it etc. Flavor is not driven by stomach but chemical telling the brain it's taste good. It's not what "Mother Nature" intended to do.. its big NO for me.
@@bobblinka8997 Hi Bob. "Mother Nature" doesn't exist, but God does. I'm against MSG too, but I wouldn't mind trying out this amazing food! Have a good day. Peace!
@@RapidCycling07 people are against chemicals in the food, but for one reason or another its been used under different forms,names etc. Its big no for me.
Looks delicious but my only two constructive criticism points are:
1. Dip both slices in the au jus or not at all.
2. Use the same rub on both briskets.
I agree with RedbirdsJunkie...even thought you are not comparing apples to apples due to one being injected and one that is not, if you're going to dip sliced beef into the au jus, do it with slices from both, not just one. Good video Joe, thanks
Took the word right out of my mouth both of you. Of course the injected one is juicier but how can you compare flavor when the seasoning is different and your technique of eating it is different. Really like watching your videos but sorry this one is off for me.
@@trevarpeek but the whole point is the other brisket wouldn’t have au jus without being injected. That’s what makes the injected one better. The other brisket barley had any juice on the pan.
Exactly what I was thinking.
@@FinalKickGaming exactly this... dip the brisket in the au jus available... one had it, the other didn't
Watching this to see "how much worse" the non-injected is while I sit here choking down a 10pc Mcnugget with tears in my eyes
Hahahaha!🤘🤣
Lmao. I will pray for you.
That is a dope video man!! Just came across your channel! cheers dude !
You make trimming up a pretty brisket look so easy! I like injecting with beef broth, Worcestershire sauce, and hot sauce. Great video Joe!
Man! I love you! I’m a brisket freak from Florida. Texas is ALWAYS a road trip for obvious reasons!
Time to fire up the Pit Boss!
Yeah buddy! Fire it up!🤘
That first bite, bruh ya killin me. We have no good BBQ in this town -- watching this makes my bland food taste a little better.
Dear Joe, you are one if my very favorites to watch. Everything from skill, to cook, to narrative is beautifully done. Love ya style and personality. Best to family. Take care. Lotsa Live!💜💙💛💚🧡❤
Oh yeah Joe! What a great comparison test as for injected vs non - injected thanks for sharing my brother. You and the family have a wonderful weekend and stay safe out there. Cheers!
You just made me a believer for injecting my next brisket.
Channel's killing it Joe, loves these types of videos! Keep them coming!
once again...you hit it out of the park..very well made video...super looking meat...I got my brisket thawing out right now..thank you for this post...
Awesome video Joe. I just did a brisket yesterday and injected the flat with straight butter like I've done with my turkeys for years. INSANE!!!! INSANE!!!! Gonna have to try the LC products though because that's ridiculous. Also, let's not act like your Zoro look isn't going unnoticed. Haha you should've had your slicing knife at your side in place of the sword. Love it
Great brisket comparison. I love Meat Church Rub and great tip with the spatula!
Thanks buddy! The Meat Church rub was really good and it tasted really close to my SPG. The Meat Church might have some cumin. 👍🏼
Great job, definetly will try this Saturday. Awesome video, story telling and instruction.
Thanks for watching 👍🏼
Great comparison Joe!! I also religiously inject my brisket every time. Adds tons of flavor that I personally like. As a KCBS judge, brisket is the last of the 4 meats judged, and most judges are getting full by that time, so you really need to WOW them with extra beefy flavor. Thanks for sharing this video, should help lots of folks up their game!!
Wow! That's interesting Mark. It doesn't surprise me that you would inject your briskets. Going forward, all of my briskets will be injected. I just purchased me a nice injector too.👍
@@SmokinJoesPitBBQ Good deal, I love this injector. Saw ArnieTex using it on his channel, bought one and love it ....amzn.to/2Wnt4aF
@@davo912 different strokes for different folks. It doesn't taste fake by the way. Thanks for watching.
@@davo912 The thing is this injection doesn't taste like chemicals, it enhances the flavors of the brisket. Judges do have jobs, many are retired that travel the country and follow the bbq circuit. I guarantee you'll love the flavor on an injected brisket.👍
@@davo912 Bill, the test was to see if injecting works and in this case it did. Do I inject every single brisket I smoke? Absolutely not, in fact I've only injected to see if the injections work. There are a ton of competition bbq folks that find this information useful and a few backyard bbq guys that would like to at least try it. Nobody is forcing YOU to inject your briskets. If this isn't your thing , move on. Theres no need to start slinging crap around to prove that you don't like injected briskets.
Thanks for doing this. I am a traditionalist. Personally. I don't use any special Rub, and injecting is sacrilege to me. I go 50/50 salt and pepper, the best quality beef I can find. Post Oak or Pecan. And sometimes I don't even wrap. I love the Crunchy bark. I guess I feel like if you need to add stuff then you don't know what you are doing. But that is my opinion on what good brisket is supposed to taste like. But I do understand that in Comps it is necessary to inject and bing as many different flavors to the party, they care about the color of the bark, and it being soft. That is Not Traditional... I am glad you did this and it was nice to see a difference between a close comp cook and a close to traditional. I would love to see this again but with comp trimming and bark, and 100% central Texas traditional comparison. This just makes me wonder who set the rules for judging Brisket in Competitions. Sure was not a Texan. And how did injections dominate the circuit? I would love to do Competitions one day, knowing I would have to leave a lot of my ways behind me and swallow some pride. Just need to figure out how to bet injection flavors. lol
great video! You do a great job explaining whats going on for us rookies. Thanks
Thank you Rowdy!🤘
Man, I feel like a broken record, but there's a lot of good information in this video and those briskets look amazingly tasty. Great work, as usual, Joe!
Thanks so much for watching buddy!🤘
Got rid of my old smokers (both were manual wood smokers) and got a new pellet smoker with temp control and Wifi. Planned to smoke a brisket this week, and will be injecting with a Jack Daniels/brown sugar injection mixture. Great tips you have in this video. Two first for me (new smoker and injection)...yeah, I live life on the edge....lol
So tell us, how did that brisket come out?
KosmosQ "beef" seasoning is a great first agent for a "beefy" taste & they also make a "hot cow" seasoning that has a good amount of pepper & heat as a second flavor. It's to satisfy needs of more or less pepper. Just a heads up & they also have "moisture magic" injection that will make ANY meat a lot more moist if wanted. It is amazing when mixed with their "reserve blend" ! I'd highly recommend giving it a try as well. Keep up the GREAT work! Absolutely love your educational videos
Thanks Bruce! I have all those rubs and injections too. 👍🏼
The rub on the injected brisket has a much higher salt content. Salt retains water/liquid. Many times the injections are also loaded with sodium nitrates/nitrates/and salt. All of that contributes to retaining liquid within the brisket. Why salt brines work so well on dry white meat chicken breast. They absorb water from the brine to retain in the meat. Or inject a salty liquid. And if your smoker has a large variance in temp front to back, should put the briskets in side-by-side rather than front to back for more even cooking between the two. There are other injection yes/no videos out here with many fewer differences. Will watch for more of your videos. Thanks for the info provided.
Those briskets looked amazing. I need some bread to sop a little of that as jus 😅. I’ve never cooked a whole packer brisket (or flat) primarily because the stores in the northeast typically only carry flats ($50-$60) & I’m afraid I’ll end up drying it out. I’m encouraged & you’ve just removed my fear! I’m gonna see about getting this injection & smoke my first brisket in the very near future. Thank you for sharing brother 👍🏾.
Used that meat church rub this past weekend and man did it add great flavor and beautiful color. Going to try the injection on my next cook.
That injection really works and it has a great flavor. Thanks for watching.👍
Guess I'll be heading over to the link in the description so I can pick up some angry bull for next weekend! Nice job Joe both looked amazing as always!
It's really good! Do you compete? Thanks for watching Blair.👍🏼
@@SmokinJoesPitBBQ No, unfortunately, I do not compete but like all southerners when i cook its for a crowd. I do not like to disappoint my guests!
I hear you buddy. Same here.👍🏼
Really hoping whoever got to eat these beautiful morsels appreciated the time gone into them even as a YT vid. Well done.
Thank you for watching. I shared with a bunch of family and friends. 👍
Like a surgeon with that knife brother Joe! Both briskets looked amazing, definitely could see the injected one was flowing, point and burnt ends are my favorite ,great cook! Have a great week,stay safe brother!👍🤘
Thanks Craig! Injecting is definitely a game changer. Thanks for watching buddy.👍🏼
No kidding, when I make them most people go for the flat. I kind of giggle on the inside and think “Yeah! More point for me!”
Looks awsome for sure.... kosmos reserve blend injectiong with the moisture magic is on point. The moisture magic allows a lot of the injection/juice to stay in there a lot better... also the Texas beef with his SPG is fire for sure... the SPG has a ton of pepper in it..... I just finished one used the reserve blend injection with the diagles brisket rub,kosmos SPG, and topped it with one of my favorites SMOKING GHOST.... thing came out on FIREEEEEE. I mist say loved your bark for sure on these keep up the good work and keep representing us Texas boys I’m way up north in the Yellow City!!!!!
Hey Kurtis! I've heard of that diagles brisket rub and people say it's good. I'll need to get me some along with that smoking ghost. Thanks for watching.👍
Smokin' Joe's Pit BBQ you will have to try it out and let me know what you think of it keep bbq
Joe man I could watch you trim brisket all day, thank you for the techniques brother....We use Kosmo TX Beef in conjunction with Cow Cover or Cow Cover Hot, it’s pretty amazing! Great looking briskets, you are the Brisket King my man...Thanks again!!! 👍👊
Wow Joe I see right now that I need to go on a brisket hunt. I definitely need this in my life right now. Great show brother
Both great looking briskets! Really awesome to see the side by side comparison 👍. The amount of au jus is reason enough to inject!
Heck yes! Thanks for watching.👍
Now I'm gonna make some briskets this Thursday for my anniversary Friday, thanks Joe for the video, 👍🏼👍🏼
Very nice! Happy Anniversary!🤘
Just found your site today. Really first rate videos, thank you!
Thanks so much Keith. I appreciate you watching.👍
Hi Joe, need a little assistance. Watching all the way from South Africa, I love your channel, I wanted to ask, what spices can I use and what quantities?. I have a 2kg brisket.. need to know how many teaspoons of salt, black pepper, paprika and so on... im going to try this out this weekend. Thank you for your help and god bless bud 🙏
Great video. I’ve never injected my briskets, but I will now! Thanks
Awesome video brother!! You are a brisket trimmin machine! Cheers Joe
Thank you Kenneth!🤘
Nice video Joe, beautiful briskets and yes that Angry Bull is legit.
Yes sir it is. Thanks for n watching buddy.👍
Just started following your channel. EXCELLENT! Thank you for doing all these
Thank you so much for subscribing to my channel. 👍
Looking good Smokin' Joe's Pit BBQ . Have you ever tried to inject the night before you smoke to get a marinate affect to the brisket?
Yes sir I have and I didn't notice a huge difference.👍
Ordered the injection, thanks!
Nice Craig, your going to love it.🤘
LOOKS DARN GOOD. just ate brisket last night at a new to me bar-b-q joint, all i can say is, brisket should not taste like a plate of vinegar at all, if it does it is considered ruined meat here in kentucky, YUK. EVERY1 in our group later commented they would never go back to that place and that it was the worst meat they had ever tasted. it was a sad sad night for brisket everywhere....
Good comparison video Joe! Brother I would dive head first into either one 😋
Ditto!
Hey Rus, both were really tasty for sure. Thanks for watching buddy. 🤘
Great video Sir. It gave me tons of ideas. Thank you
Thank you for watching D.👍
First turkey, now brisket. Excellent cooks Joe.
Thanks again for watching buddy!🤘
@@SmokinJoesPitBBQ Man oh man, the replays are so good. lovin it. Quality content.
@@brianveestrom6784 hard to believe that I did this 1 year ago. 🤘
Question for you I see you use yellow mustard as a binder have you ever tried using like a Goldens Mustard with spices in it what is your thoughts on that I have not tried it I am just wondering
I would use it. The grains will add a depth of flavor unlike using yellow mustard where the flavor disappears. 👍
Nice vid mate my mouth is watering for both of those briskets 🤤🤤
I have my 1st competition in May and I think I might try this injection rub looks 🔥
One of the best injections I've ever tasted. 👍🏼
These both look amazing. Please excuse my lack of knowledge but why did you not use a binder on the injected? Thanks Joe I appreciate your videos.
Thanks Gary, only because the surface of the injected brisket was wet due to the injection. 👍
Tried the Carolina pulled pork on Tuesday and now I can't get them to stop asking for it 🙃. Thanks for the expert advice
Very cool comparison. What's in the tray is expected since there are 3 cups of water injected into the meat. BTW, it's just jus. Au simply means with.
Where do you get the sprayer? I LOVED IT and I want one for my next brisket
Super comparison Joe , I can't get CAB here , normally only select brisket locally . Can get a chose if i go to the millitary commassary . So i inject always . But i use ether caned beef consomme or beef broth or stock .
I bet both injections work well. I heard the PX has good meat. I'm gonna get one of my friends to take me there to check it out. Thanks for watching Ole Vet!🤘🇺🇸
when you bit that first piece i drooled!
This channel is just an excuse to eat brisket. I envy this guy.
Hi Smoking Joe, why did you probe from the side as opposed to the top of the brisket. Also, when u probe from the side, from that one spot, are u checking the center of the flat, the internal (center), and the flat?
Man these brisket look so good brother
Nice video, can't wait to try it out. What knives are you using to trim and cut up the brisket in this video?
Great cook as usual bro! I gotta say, since I started injecting my cheaper briskets, I do it every time. I do dilute it more than they say as well (great tip). If I have beautiful prime brisket I don't typically inject.
Hey Jet! Thanks so much for watching buddy. I picked up some prime briskets for $2.79 lb at Costco today. Crazy cheap!🤘
@@SmokinJoesPitBBQ Heck yeah!
Thx for the link joe just bought the Angry bull injection...hope it’s as good as you say 😏
You're going to love it! Let me know what you think.🤘
Great video! Gonna try an injected brisket next
On my 3rd brisket. Trying to get a good pastrami going. Can you advise on temperatures for UK. I have a MasterBuilt electric smoker.
That Meat Church is great stuff. Thanks for the video.
Looks amazing brother
Thank you!
I’m excited to try! Thanks for the guidance.
Thank you for watching!👍
Making look easy! Again. Nice smoker joe.
Thank you Big Wig!🤘
I smoked a dry aged prime brisket and it had at least the same amount of moisture as your injected brisket had. It would be interesting if you cross compared something like that to the injected one you did.
Question. looked like the grain of the point ran opposite to the flat(?) if you were slicing the flat east west, did you slice the point north south? looks fantastic boss!!
Thank you Taylor. You are correct. Check out this video I filmed.
th-cam.com/video/c3GmZPMDrQ4/w-d-xo.html
@@SmokinJoesPitBBQ Got it, big thanks Joe. Made your beef short ribs Texas style and wet cured a pork belly (makin-bacon) both on the pellet smoker today. Fantastic youtube channel. You're the best boss. FYI, ordered the Angry Bull injection.
Love your videos. Keep them coming.
First time trying! Great video.
New sub, Joe...great vid, is the injection worth it for non-competition?
Have to try LC injection. Great video
Thanks for watching brother Rome! So good bro!🤘
Dang I just ordered some product from LC BBQ should have seen the discount code lol oh well, good video and holy cow is one of my go to rubs for brisket
My man! I am about to get my brisket together now!
Nice Tyson! Good luck with your cook buddy.👍
Thanks for the video! One funny thing i keep noticing is using the term "au jus". As a native French speaker who grew up speaking 3 languages, I can confirm that you can just say "the jus" and not "the au jus". Jus is just literally French for Juice. "Au Jus" is used do describe an add-on, like beef "au jus" or "beef with juice", the actual liquid itself is just called jus (or juice). IE, you would dip the brisket in the jus, not the "au" jus. Or, the is lots of jus that came out of this brisket, not lots of "au" jus. Fun fact, the "au" sound actually sounds like the "o" sound in the word Hoe (without the H sound). The "jus" sound is not really present in the English language, but it definitely does not sound like "jew" at all. You can type "au jus" or just "jus" in google translate and select French, that's the actual way to pronounce it.
Thanks for doing this comparison Joe, that injected brisket looked amazingly juicy! I'm definitely gonna try injecting in future. Cheers
Thanks Mark! I appreciate you watching.👍🏼
They both look good and it only took 8hrs I usually let my go a lease 12, but I think I'm going to try the injection next time great video 👍🍺
Thank you Clark! I used to smoke my briskets for 16 hours before.😁🤘
When u did probe that flat, was that one spot in the flat indicative of the entire flat being probe tender?
Joe..love this video. I purchased the Angry Bull injection. Do you recommend injecting the brisket an hour before smoking it, OR would you recommend injecting it 24-48hours before smoking it and keeping it in the fridge? Asking because I’m planning on smoking a brisket on Friday and today is only Tuesday.
Thanks John. I like leaving the brisket injected overnight 8-12 hours. Good luck with your cook buddy.👍
How it turned out?
Nice color and appearance too Joe. Great job !
Nice video very helpful 👍🏿
Great video !!,Man, smoker looks brand new. How do you keep it lookin so good.
Joe, unless I missed it, did you find they each had different cooking times? Btw, I made my first brisket last week following your methods... it came out hella good... so thank you much 🍻!!
Nice Job Joe.
Maybe someone mentioned this but...I was thinking injecting through the fatcap side would reduce leakage during smoking?
Hi.
What do you think it can happen if I can't keep a constant temperature? I can keep it between 225 and 275 but can't really get a constant number as my offset is quite cheap piece. Thanks a lot
Joe, Nailed it, buddy. Awesome cook, awesome video and awesome comparison. Looks like an injection for the clear win. Nice job buddy!
Looks so good, that I will try LC injection on my next cook!
I highly recommend it Keith. Thanks for watching.👍
Dang Joe - lookin' good ma man! Gotta get me some of that Angry Bull! As always, thanks for doing the heavy lifting!
Thank you for watching Mike!👍🏼
They both look great but I think I’d really like to try the injected one . Great vid bro🤘
Yeah bro, it was savage tasting for sure. Thanks for watching bro!🤘
Yeah bro, it was savage tasting for sure. Thanks for watching bro!🤘
Nice video, how many briskets can do on one bag of LC?
When do you wrap your brisket... when it hits the stall ~160? Heard you mention about powering through the stall and wondered if that meant wrapping after going through it. Thanks for sharing.
Hello Dave, I wrap once I get the color I want on my brisket. If you push through the stall and then wrap, the brisket will be done way faster unless you use foil paper that will obviously speed up the process.
Excellent injection throw down
hi can we use melted butter for the injection?
I've never done that but I bet it would be okay. 👍
Hey man what can you make with the brisket juice I had a lot come out from my brisket and I froze it
Hello Ricardo, I mainly use it to dip my brisket into to add more flavor. You can also use it as a dip for sandwiches or make a nice hearty gravy. 👍
How would you make some gravy do you have a recipe?
What temperature did you cook your briskets at?
Where do you rank the LC BBQ injections versus any other you have liked? Great video!
Honestly, at the top. The other 2 injections I've use are from Kosmos. 👍🏼
@@SmokinJoesPitBBQ thanks, I appreciate the feedback.
Awesome video can you direct me where you got that injector at looks like a pretty nice simple one
Here you go.www.amazon.com/Ofargo-Plastic-Marinade-Injector-Download/dp/B078CQ3369/ref=mp_s_a_1_15?dchild=1&keywords=green+meat+injector&qid=1596080331&sr=8-15
Curious. How much of the flavor difference is due to the injection alone versus the injection AND using different rubs?
Can you link where to buy that sprayer? I've been looking for something like that but can't find one
Here you go buddy.
www.zeitlow.com/mobile/product.aspx?ProductCode=083401&404;www.zeitlow.com:80/APE-Compression-Sprayer-p/083401.htm=
Do you find the injected brisket cooks faster?