I'd agree with what others had said, the lack of bark on the injected one i probably due to the drippings from the brisket that was ontop, as well as less hot air circulation going on top of it. As the top brisket would have hot dry heat pillowing over the top of it, resulting in a more cript and defined bark on that. This would have been better done in a texas style smoker where both are layed next to eachother and not on top of eachother as there isnt enough room for the air to move around.
You're 💯 with your comment. The other alternative, if no Texas style smoker available, would of been to rotate the briskets every 2 hours or so to get an even smoke amount of time. Also the brisket weren't trimmed properly, if any, thus air circulation is not even. I've been doing briskets for a while and this part is missed by many, and to my surprise when I started doing this, it makes a difference. Either way, his videos are always great. Cheers
Hey Roel I found that pouring a small amount of beef broth in the foil when I wrap had better results than an injection albeit with slightly less firmer bark.
What if you could make your rub and grind it so fine and mix it with the beef stock then inject it . I'm just wondering if you could do a video on that? Thanks and stay warm Bro!! I'm always about dry rubs though.
You should take the one without the injection first otherwise the residual flavour will influence the standard brisket on the next bite. IMO that's the only reason you think its close. Also I would suggest adding a little Worcestershire Sauce to your broth mix for some extra flavour punch.
I agree. It was under the shower all the time in a area with less circulating warm air. In spite of the circulating air the higher up you put the meat, the warmer it is. It might show, ad the ‘meater’ also shows the direct outside temperature! (or am I becoming a bit nerdy now?) 😂
Harry Su does a thing where he uses liquid beef bouillon as a binder because I guess it's supposed to impart a more intense beef flavor on the surface. Maybe you could do an injected brisket vs a bouillon binder brisket.
Nice video and interesting trial!! Did you weigh the briskets before and after? Loss of weight might be a good indicator of drying-out effect of bbq-ing ?!? Would injecting be better with grass-fed leaner briskets?
injection on a brisket is not my thing.... but if you do a large chuck roast ( we would call that a clod) like a brisket and inject it with cool rather than hot, well it makes a chuck come out more like a really good brisket. Smaller cut of meat and less time but great flavor. If you need a whole brisket worth of meat, just smoke it. If you want that brisket flavor but are feeding less than 10 go with an injected chuck.
the brisket on the bottom, with the drippings from the brisket above, wont get the same bark. should test this again and do a side by side on an offset and not top/bottom smoke.
Hey Roel, wederom een leuke video! Voor dit jaar heb ik mijn zinnen gezet op een kamado bbq, en dan uiteraard een Kamado Joe. Welke raadt je aan; de Classic, of de Big Joe? Kan de Classic ook de grote stukken vlees aan(boston butt/brisket), of is het raadzaam om voor de Big Joe te gaan?
I thought this a five year old video. They sell all kinds of injections for brisket. Kinda funny its 5 days old. From personal experience. I vote injected. And you did have have one brisket dripping down onto the other for the bark part
The reason the injected brisket didn't have a great bark bc it was bottom. You never want to put meat on top of meat or if you just have too you want to cook the brisket at a lower temp so you can get a better bark. I don't wrap my briskets till it reaches 175-180 internally. Cooking at 225. I'm from Texas and we like the black bark. We also season the briskets more.. Salt, Pepper, Garlic, Season Salt and some MSG. lots of pepper will help get you a black bark.
Could the dripping from the top brisket have contributed to the issues with bark formation on the lower brisket?
My exact thought
I say Yes
I'd agree with what others had said, the lack of bark on the injected one i probably due to the drippings from the brisket that was ontop, as well as less hot air circulation going on top of it.
As the top brisket would have hot dry heat pillowing over the top of it, resulting in a more cript and defined bark on that.
This would have been better done in a texas style smoker where both are layed next to eachother and not on top of eachother as there isnt enough room for the air to move around.
You're 💯 with your comment. The other alternative, if no Texas style smoker available, would of been to rotate the briskets every 2 hours or so to get an even smoke amount of time. Also the brisket weren't trimmed properly, if any, thus air circulation is not even. I've been doing briskets for a while and this part is missed by many, and to my surprise when I started doing this, it makes a difference. Either way, his videos are always great. Cheers
Been waiting for a longer comparison video! As always PitmasterX delivers!
I’ve been doing this for a couple of years now, but my beef broth as Jack Daniels added 🔥👍🔥👍🔥👍🔥
Hey Roel I found that pouring a small amount of beef broth in the foil when I wrap had better results than an injection albeit with slightly less firmer bark.
Great video and editing recipe with this one 👌 👍
I do this with most of my briskets.
What if you could make your rub and grind it so fine and mix it with the beef stock then inject it .
I'm just wondering if you could do a video on that?
Thanks and stay warm Bro!!
I'm always about dry rubs though.
The non Injected dripped on the injected. Maybe that’s why spotty bark?
You should take the one without the injection first otherwise the residual flavour will influence the standard brisket on the next bite. IMO that's the only reason you think its close. Also I would suggest adding a little Worcestershire Sauce to your broth mix for some extra flavour punch.
Or MSG to push the umami-flavor that way.
Thanks for sharing this video have a awesome day 2023 blessings
I think they were probably both great, but the injected brisket probably didn't have a better bark due to being on the bottom while smoking.
I agree. It was under the shower all the time in a area with less circulating warm air. In spite of the circulating air the higher up you put the meat, the warmer it is. It might show, ad the ‘meater’ also shows the direct outside temperature! (or am I becoming a bit nerdy now?) 😂
It may just be that the injected one lacked the bark because it got dripped on by the brisket on the top layer. Just a thought. ;-)
I like to use beef consomme then some beef fat for the wrap. Nice work Roel.
Original taste! Stick with the non injected! I love the video though. Wish I had the time to do testing on different meats etc! Looks like a blast!
Harry Su does a thing where he uses liquid beef bouillon as a binder because I guess it's supposed to impart a more intense beef flavor on the surface. Maybe you could do an injected brisket vs a bouillon binder brisket.
Rub it with Better Than Boullion paste before seasoning.
i know this channel is all about meats (great!)
how about a video about stroopwafels , making them, making the syrup etc
Reading all of yr comments makes me feel nerdy still, but in good company 😉😂
I wonder what an injection of expresso would taste like?
I've been doing this for years!!
1: Try using umami powder too.
2: Try to place 2 briskets on same BBQ grate level.
Love it thanks for more videos including Morrison and co pls bring Eva back to
I have been experimenting with injecting stock into roasts. Turkey worked. Is it a step too far for Brisket?
Nice video and interesting trial!! Did you weigh the briskets before and after? Loss of weight might be a good indicator of drying-out effect of bbq-ing ?!?
Would injecting be better with grass-fed leaner briskets?
Will let u know appreciate y'all 🙂
but was the bark damaged because the other one was dripping onto it? you should have cooked them side by side for a fairer comparison
injection on a brisket is not my thing.... but if you do a large chuck roast ( we would call that a clod) like a brisket and inject it with cool rather than hot, well it makes a chuck come out more like a really good brisket. Smaller cut of meat and less time but great flavor.
If you need a whole brisket worth of meat, just smoke it.
If you want that brisket flavor but are feeding less than 10 go with an injected chuck.
the brisket on the bottom, with the drippings from the brisket above, wont get the same bark. should test this again and do a side by side on an offset and not top/bottom smoke.
Hey Roel, wederom een leuke video! Voor dit jaar heb ik mijn zinnen gezet op een kamado bbq, en dan uiteraard een Kamado Joe. Welke raadt je aan; de Classic, of de Big Joe? Kan de Classic ook de grote stukken vlees aan(boston butt/brisket), of is het raadzaam om voor de Big Joe te gaan?
It will taste better.😂 allready tried that.
the one that got dripped on wouldn't form a bark, redo the test and flip the injected over the non and I bet the non doesn't get as good of a bark.
Must be delicious 😋
Is it the same if you injected with bone broth?
Inject, pat dry, then season?
Try lamb or beef - redwine jus
The injected brisket may have achieved a better bark if it didn't have the top brisket dripping down on it.
I LOVE brisket but 16 to complete is a little much for me
Aloominum!
Two many roosters in the hen house near the end of the video. First 9 minutes was money not so much on the last 2 minutes or so.
Ya gotta add gelatin to the broth
cow liver is tasty for me Sir
You need to re do the biltong, you showed everything you shouldn't do
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
Crawfish!!!!!!!!!!!!!
😋😋
10 uur rust? 😮
I thought this a five year old video. They sell all kinds of injections for brisket. Kinda funny its 5 days old. From personal experience. I vote injected. And you did have have one brisket dripping down onto the other for the bark part
hollanders die engels willen praten. blijft grappig
The reason the injected brisket didn't have a great bark bc it was bottom. You never want to put meat on top of meat or if you just have too you want to cook the brisket at a lower temp so you can get a better bark. I don't wrap my briskets till it reaches 175-180 internally. Cooking at 225. I'm from Texas and we like the black bark. We also season the briskets more.. Salt, Pepper, Garlic, Season Salt and some MSG. lots of pepper will help get you a black bark.
you should put out a video