Do Brisket Injections Work?
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Great video. Here’s an idea: if moisture is actually rendered fat, what about injecting rendered fat into the brisket? Take the fat you remove when trimming the brisket, render it in a pan and then inject that rendered fat into a cold brisket so it turns back into a solid inside the brisket.
You son of a bitch, I'm in!
Replying to a 2 year old comment but here goes!
I don't believe it would serve as much purpose because the fat will quickly melt out of the meat.
I was thinking the same thing. He likes to use Wagyu tallow when he wraps so why not use that.
I've injected my last few briskets with wagyu tallow and have been really happy with the results. Mostly choice briskets from Sam's. With the last injection, I mixed in some garlic salt. It was incredible. Maybe the best brisket I've ever done. I'm finishing up a prime brisket in which I injected the flat. So we'll see if this is better.
Hey, past you! See your future video entitled, "Aaron Franklin's Brisket Secret."
Congratulations on your new daughter and thanks for taking the time to bring us another great video!
Excellent video. I've never injected meat before but I think I may give it a go with a brisket next time.
I see you're cruising towards 100K - so close now. Definitely well deserved.
Terrific video! I agree that injections are used more to enhance the flavor rather than to add moisture. To maximize moisture, start with the highest quality brisket you can afford. The more marbling, the better the final product. That's why folks compete using wagyu briskets that cost hundred(s) of dollars.
Great content! You would make a great teacher! Congratulations on the addition to your family 🎀and almost 100,000 subscribers!
Pretty sure he either is or used to be a teacher
@@TdSharp yup. Biology/chem teacher
Another Alton Brown without the humor
This was a great video, thanks for taking the time to make it. I haven't injected yet, but have always done the full brisket. I found this helpful and affirmed some things I had seen in other videos. There is a reason for injecting and I would tend to agree injecting is more for flavor. I have a Traeger Timberline 1300 and I have smoked quite a few briskets in different ways, and it's always good to see how other people do it and what the result was. Thanks! Cheers guys!
Having used non-pellet smokers for several years, I gained experience from trial and error and keeping a journal of everything I've smoked in the process, I learned how to influence the flavor, moisture and tenderness of what I was smoking. After purchasing a Traeger Timberline 1300 pellet grill, I learned how to apply it's capabilities to achieve the results I was wanting.
Three shelves allow for room for drip pans to add moisture from the bottom shelf (Equal parts; Apple Juice, Apple Cider Vinegar and Water). The middle shelf provides ample room for what I am smoking and the top shelf enables producing tallow/lard from trimmings to add flavor, either/or by dripping on the meat (Fat side Down) and/or adding during the wrapped portion of the cook. By keeping the temperature lower (180-225, depending on what I'm smoking) and turning SuperSmoke on for a longer period of time, I can get the desired results, more smoke into the meat before the bark develops, which reduces the entry of smoke into the meat. After the desired smoke time is achieved, I remove the drip pans from the bottom shelf to continue bark development. I wrap at about 175 degrees with tallow/lard added before placing the meat on layered Butcher Paper and increase the Smoker temperature to 275 degrees until the internal temperature is 200 degrees and poke for butter like tenderness, cooking longer until the desired results are achieved. I don't cook over 275 degrees to allow more time for the collagen to break down, providing additional tenderness.
There are ways to get the same, or similar, results from a pellet grill/smoker, it just takes more time and knowing how to get the desired results from the equipment you have. I also use Lumber Jack pellets. I love the ease of use from the D2 controller and the ability of monitoring and controlling the cook from the Traeger app.
I'm not a Traeger rep, I've just learned how it makes my life easier and the food taste better.
What I've always wanted to try (and never had the energy or time) is taking an overly-lean brisket (or flat alone) and larding it with a larding needle + either butter or rendered brisket trim (tallow). Or even bacon fat. I'm just really curious if it would stay in and turn a flat into more point-like, or if it would just all run out the holes as it melted.
This is an incredible idea. I would love to know how it goes if you try it!
A larding needle would be interesting, I would use wagyu fat for the larding needle and wagyu tallow for the injection
@@MrRatFinkster check out atbbq, the guy injects beef tallow
Yes, they do really work
This guy is GREAT, he's truly scientific and thorough with his approach....props to him! As far as this comparison, as he himself pointed-out, he tried to keep the meat identical but clearly you can see the fat within one piece as compared to the other. He also nailed it: perceived 'moisture' is really based on fat content, not so much water. Here's the thing: when you inject, it puts some of that flavor into the meat BUT it also creates lots of openings that then allow fat, flavor and moisture to seep out! In the end, as he also concluded, you can get more flavor but let me warn you about that flavor: it's often full of phosphates to fool your mouth into tasting moisture and worse: the sodium level gets WAY jacked-up!!! Oh yeah, it'll taste great but you can plan on waking up at 2-3am with a cotton-dry mouth. I used to inject and now I don't. As for restaurants and production, it just adds more cost, labor and time to the equation. Look, brisket point is always awesome and the meat under the point or closer towards the point is fairly good.....but those last few inches of flat, nobody is proud of that meat and we all pretend it doesn't exist. Sure, it can be fairly good but it's the last part of the brisket you would proudly serve anybody....it's just the tightest part of the muscle which has the least amount of fat in it.
Jeremy, do you think injecting beef tallow will increase moisture into the flat along with some additional flavor? Maybe Wagu tallow add a little cheat to an otherwise choice or less quality brisket?
Jeremy would you do a similar video on injecting flat with beef tallow? Good video-Thanks. Scott
@Mad Scientist BBQ I'd be super interested how a tallow injection does too! Maybe with the wagyu tallow?
Thanks!
Guga did it with wagyu tallow. Said it was amazing.
Hi Jeremy, if you reduced water to 8 oz (half of as instructed), shouldn't you have also reduced the mixture to half? Instead of 1/4 cup you should have used 1/8 🤯...
No, it's about the concentration. He mixed as it is instructed, had the appropriate concentration, then only USED 4 oz when he had something over 16 oz of injection prepared. Probably discarded the extra or used it in another situation.
I hate cooking the flat only. Injection or not it always comes out less than desirable. If I cook brisket it’s the whole packer. If I’m sick with a flat only it goes to pastrami. Cool video and dig the less expensive apron option. Also, congrats on the new addition to the mad scientist bbq team. 👍🏻👍🏻
Great Video Jeremy, thanks for letting me be apart of it. That injection really made a difference.
If the injector is the one from Butcher BBQ you have to tighten the seal before drawing back to fill the chamber. Mine does that as well.
yep. It took me forever to figure this out. I think the instructions mention it very briefly but doesn't go into much detail. i almost returned mine before realising the knob at the end was use to squeeze the plastic inside so that it expands and make a tight seal so you can actually draw up the liquid. I also realized the small needle is for the most part useless because the hole is so tiny, any mixture with any sort of rub will clog it up.
Yup that’s the one. I messed around with it later and realized I just screwed it up.
Maybe do a retake of this video using pure beef wagu tallow? And for the retake, get 2 full briskets, and slice them yourself so you know they both are more similar.
I agree, the best comparison is going to come from whole briskets, love the content!
I just did my first whole brisket smoke this past Saturday and it was great. I have been curious on the injections so thanks for the video. I believe I will pull the plug and at least try it out once on my next smoke.
I know you’re moving. However, I am really glad you’re still making videos. I hope it continues because there’s a world of info in your vids. Much appreciated. Great video Jeremy as always! 😎👍👍🔥🔥🔥
I like to inject twice with brisket. Beef stock before cooking, then inject with melted butter when you pull it off to wrap in butcher paper. Tends to work, but not sure if it really "helps"
Dude, I totally dig your videos!
Science, facts, passion, info, honesty!
Keep it up!
That smoker is so awesomely weathered it's giving me a hard time focusing on the actual content of the video
What's your take on 2 other suggestions I've heard:
1. Inject (or season) your brisket the night before
2. Vent your brisket that's been wrapped in foil for 15 minutes before you rest it in a cooler
RedbirdsJunkie I think venting the brisket is a complicated topic that depends on a lot of variables. When you wrap your brisket and put it in a cooler, it will hold the temperature for a long period of time which could over cook it. Especially when you have a big brisket that can hold a lot of heat. So keeping the brisket out to cool it a bit before wrapping it might be a good idea but I don’t know the numbers unfortunately.
@@lovesandwich8783 I appreciate your response! I smoked an 11lb brisket over the weekend and Harry Soo does recommend venting the foil for about 15 minutes so I vented it for 5 minutes and loosely closed it back up once I saw all of the steam escape. It rested for 3hrs in the cooler before we sliced it and it was delicious so I think I'll vent future briskets as well just in case.
I got to try injections. I live in CT and it is hard to find packer briskets up here, you usually can only get the flat, and it does get dry, and doesn't have too much flavor.
Where In ct are you? I can give you some suggestions.
I'm in MA, I just bought a prime packer at costco.
What would you suggest for a injection fluid? No places or butcher shops carry anything like that where I am. Mostly because people don't know how to make decent bbq where I'm at Hahaha! Would be good to see a home made brine and or injection for a smoked roast beef. Last time I made it was incredible. Used an eye of round with no brine or anything. Just 50/50 salt and pepper. Turned out incredibly good for a cheap cut! Thinly sliced it to make some awesome smoked sandwiches. I know it's not the cut you would normally use but being in a smaller town ya gotta use what you can get ahold of!
Great video Jeremy. I agree with you on the moisture not helping and more for favor. I would have like to seen you the weigh the injected brisket before cooked and then afterwards. To see how much was added and lost. Kept those great videos coming......
I really like that injection with the peppered cow rub. But I only do 1 brisket at a time & let the injection rest in the meat for about 1 hour.
Nice brisket choice! I see u got it from Costco. When u do another video you should do one on a Costco prime grade brisket. We sell those like crazy from where I'm from.
I saw a video yesterday where they injected with wagyu tallow. It would be interesting to see your take on it.
Funny, the first thing that ran through my head was "wonder if you injected bacon grease or rendered beef fat....."
Simply you’re the best TH-camr for smoking and meat aspects 👍🏻👍🏻👍🏻🥩🥩🥩
Science, yes...but for entertainment value, I like Malcom.
I like you having a second taster
Love your videos. Taking things right back to basics and giving experienced and informative evaluations 😊
If you want to revisit this idea maybe try Dry binning one flat and injecting the other. Maybe do it on a smaller cooker. I know that changes more than one component but then you could cook it closer to 225 - 250 like most backyard enthusiasts. Good video as always
Great idea. I’ll have to try that
As always a good video. If possible maybe at a later date remake the video using two whole packer brisket one injected and the other not and see what u get.
When doing just a brisket flat, would it make sense to lower the cooking temp to have that longer cook time? Seems that might help with getting that tenderness
225 seems like to be the way to go, wrap with aluminum foil with some moisture inside then unwrap and cook more to firm up the bark maybe?
It’s possible but my fear was changing things from how I always do them. I thought that I should cook at the same temp just to see how the meat reacts. I could have changed things so that this could have been different but my goal was to test it under the conditions I normally use to cook.
I've cooked several brisket flats at 8 to 9.5lbs. I found if you cook them indirect heat (using Royal lump charcoal snake method) at 275° for about 7½ hrs its perfect. Once I reach 165° mark I wrap it in foil and use Swanson beef broth it comes out really moist and tender and the bark is set perfectly. Just cooked one this past weekend. I use the commissary in my area to purchase them and they run about $35 and come perfectly pretrimmed. Family loves them
Love all the experiments you show us. Great videos!
Great video! Really like the science injected in the video!
Hey man, thank you for another great video! I have been watching since I started smoking about a year ago, and your information has helped me improve a lot!
So, I have my first request--- Can you work on techniques for smoking the flat, and share how to get it nice and juicy, with a great bark? I've been experimenting with tri-tip and I have had some decent results using foil for the crutch, but it seems to dry out every time I try butcher paper.
Having started this BBQ game a few years ago I definitely believe in the injections. I use a pellet smoker. Kosmos Reserve has been the best luck for me. I would love to have a good offset to see if it yields the same opinion.
Greg, there are only two of us, so offset just didn't make sense. I got a moderately large Pitt Boss. Watched a lot of videos on smoking. I can do pork baby backs to near perfection. I did a point brisket but wasn't happy. I usually do flat for my corned beef and cabbage but was worried it would be dry. On impulse I ordered Cosmos injection and mop sauce. Awaiting it's arrival. I experimented and injected Tony Casciere's garlic herb into one run rack. S&P prior to injection. The extra flavor was delicious! So, I'm not afraid to try any experiment. If the beef is tough I'll make it into soup or add shreds to baked beans. It won't go to waste.
Lol pellet smoker...
@@chriskozub8012 I'd put my bbq off my pellet against yours any day.
@@chriskozub8012 Pellets won the last Jack Daniel's BBQ... Sorry, 2018! I believe a Jambo was used by last year's winner.
Injected, then proceeded to smack the seasoning down squishing out all the injection. 😂 love the channel but this one had me laughing
Great video this really helps I’m doing a brisket flat tomorrow. Thanks again for all the good advice!
👍🏻
great comparison. you definitely found a comparison video I've been wanting to hear that no one else has done. thumbs up here!
I just got an injector, but before that I would lay bacon on the top… very juicy, with a bit of salt, and the bacon tastes amazing after too!
The only injection really worth messing with is wagyu beef tallow. LIFE-CHANGING
Love the vid my guy! Good info. I would not cook just the flat so I think we're okay. Keep the Vids coming! Big fan from Santa Clarita. Oh, looks like your almost at 100K in subscribers...big congratz on that!!!! 💯💯
boy sure ca recognize the central calif valley right here!
Also, you injector has a screw on the end that tightens and what not.. adjust it and it’ll be fine. Tallow injection though.. sound like a bbq mad scientist situation.
I think you meant most moisture is converted collagen. The rendered fat just rolls off.
Your content is great man, much appreciated
I do alot flats , just me and the wife. I have tried several injections and my favorite is beef tallow it really adds flavor
Thanks for your videos love them they have helped in my BBQ adventures
Does it add juicyness?
@@MichaelSmith-ny9qh yes it does
Can you smoke mussels or clams ??
Thanks for sharing with us Jeremy.
I think maybe threading the flat with pork lardons (old French method) could work to make it moist
You should try and do a hot n fast on your 500 gallon offset vs your Old Country offset and see what results you get. I’d be real interested to see how fast that big 500 gallon can cook a brisket if you run it around 300-325.
Thanks again for the test, always enjoy!
What do you inject inside the meat?
I injected a brisket with beef bone broth, and I feel like it basically steamed the inside of my brisket. The meat didn't taste the same and had more of a crock pot flavor to the beef.
I cooked a brisket yesterday and I decided to inject it with butter. It turned out as one of the juiciest I ever cooked.
How do you get butter injected into a cold brisket, I've always wondered this? Doesn't it just congeal (I'm assuming it's melted butter) as soon as it hits the meat, partially clogging your injector, etc.?
tRdoc21 I melt the butter until it’s slightly warm and inject it with the brisket no so cold. I try to do it quickly to prevent clogging, but sometimes it still happens. When it does I heat the needle with a lighter for 5 secs.
Great video Jeremy! But I had a thought and I hope that you would try to test my Theory and see if it works for you. Why not take all of our trimmings from briskets whether they be Ragu or choice or other meats that need to be trimmed, and render the fat down and filter it. Then when we go to cook a brisket, we can melt that fat down and inject that into a flat or the whole brisket. Then refrigerate the brisket after injecting the night before so that that fat heart is back up inside the meat and then again renders slowly to moisten the meat while you cook it. Just a thought
Good idea David. I’m assuming that you meant wagyu and not a pasta sauce! Also I think a comparison between injecting fat vs a commercial injection would be a good test. Thoughts?
Flavour-boost is not what I would aim for, but tenderness. Maybe inject butter would be better fro that!?
new Camera? Noice. Love those science videos!
I find every time i inject it cooks way faster. The one i have on now it actually shot up to 150s after 3 hours and then it dropped back. Happens sometimes when i inject
Hey Jeremy, when are you going to start selling those t-shirts, they look awesome!
Really enjoying your tutorials
Besides choice, there is Prime, American Wagyu and Wagyu. I'm sure the choice of grade would make a tremendous difference. Thanks for the video.
Your having leakage because your injectingvto fast, slower, then has yoyr taking the needle out keep injecting slow, this will stop any explosion. 10° 15° is the angle your looking at, start injecting closest to you and stop when at top
Containers are half full because the machine line needs head space to fill container and then it settles. They are selling you the powder by weight not volume . That stuff might be hand filled .
You do good work, especially when pertaining to the subject.
In the same way I don't want to buy meat with any salt solutions in it, I'm not going to inject either. If I can tell, like you did, that it is injected flavor, essentially salt with some trace spices, it would ruin the brisket for me.
As for dryness, as you say moistness is actually rendered fat. Doesn't it make more sense to inject tallow into the flat?
One question wrt injecting when a pellet smoker is used, I don't follow the logic. Though a pellet smoker may not give as much smoke flavor as an offset, we're talking about adding beef/salt flavor. What is the reason? Because you have time when cooking one or two briskets? It shouldn't be because the flavor of the meat is different off a pellet compared to offset smoker. Am I missing something?
How to fix a dry flat. when you trim the brisket cut off half of the flat which is the thinnest part and turn it into pastrami.
Put a water pan inside the smoker. Helps retain humidity inside the smoker.
Could you by chance inject beef tallow?
Could you grind up beef fat and use a solid food injection to see if it will have more juice?
Upload more bro I’ve seen all your videos😂 btw I smoked 2 spare ribs today and came out awesome! Great content 👍
You mentioned something interesting about the fat and muscle shape in the meat , so any possibility to know how we choose the piece of meat when but it ?
Interesting results, adds flavor not so much moisture. Good experiment.
Why not get a large flat and cut it in half? Removes that variable.
After you inject shouldn't you put it in the fridge overnight?
I find that Injections are a must . My biggest problem is having 4lbs of smoked beef brisket that I have to eat .
You might have to redo the experiment. Full briskets and a panel of blind taste testers.
That would be ideal but also pretty expensive
I volunteer to be taste tester. Will need several slices just to be sure.
great videos, watched all of them already, quick question Jeremy, should I salt the brisket the night before for the salt to penetrate? Thank you
im curious too
Since rendered fat is what we usually perceive as moisture, I’m curious if injecting something like beef tallow would add “moisture” to the brisket 🤔
Great question. 👍 Never thought of that 🤯 I’ll grab a cold one and await the the experts to weigh in.
Brother I injected a brisket it was so juicy and tender the flavor was awesome flat and point temped at 209 you’re a 💥💥 teacher
How you doing Jethro,,,, GOOD GOING, you've nearly got the BIG> "100K",,,,,,, I'm pretty sure after enough people see this, everything that you make,,,, is GREAT~!
One flat has some fat in the middle while the other did not. I think that could have had an effect on the moisture of the brisket that had the fat.
Thanks for the great video!! What about wrapping in foil to combat the dryness?
That holds in water vapor and speeds the cook time but I don’t think it actually makes a big difference in moisture
Is this a Texas landscape? It’s nice to show us a nice view but would be kind to tell us where it is
I think you should inject a whole Packer brisket and do one without an injection and see what happens
I have been a subscriber for several years, so I do pay attention to your experiments of approving or disapproving of a product. I have a suggestion for an experiment I would like you to try. I dry brine everything i cook. I would like to know when the liquids inside the meat are attracted to the salt, on the meat surface, will the rub mix with the liquid and be reabsorbed back into the meat. Here is the question. With the meat surface now wet would this be the best time to apply rub?
Would be interesting to compare injection to dry brining
What about a butter, wagu talo injection?
If fat is the determinant what would injecting fat do ?????
Not to toss another crappy variable into your experiment but those costco flats were likely blade tenderized before packaging which would explain the reason for all the injection gushing/overall loss.
Would foil (tenderness) be a better choice for such a small piece of meat?
When you spray with apple cider vinegar does it take on that taste?
please do a video on a dry brine method.
ive noticed that if i put my rubs on the night before the brisket comes out more juicy but theres no way i can be bothered doing a wet brine with every brisket
Good idea. I like it
Wet brines are semi worthless, especially when folks waste time trying to use a bunch of seasonings and herbs,...dry brines the night before gives the salt real penetration. You can definitely taste the difference.
LOL. Beef injection...That's what SHE said!
Sorry, couldn't resist.
Cool video. Phosphates need time to work their magic though, at least 4 hours, but preferably overnight. That's why people inject them as soon as possible meat inspection's done at competitions. I can tell that phosphates definitely help with the moisture in addition to the flavor boost. But if you use too much, you can turn a great Brisket into a piece of rubber.
So you are saying, inject and leave over night and don’t over fill the brisket?
Has anyone tried injecting the flat with rendered beef fat
(possibly with a little rub mixed in)?