Injectable Marinade in a Brisket

[TimWaller]

WALLMANS Dad here. I brought him to Utah from Texas nearly 30 years ago. Have bbqd or grilled just about everything that walks, crawls, swims or flys or grows on a stalk.
My question is does anybody have a recipe for an injectable marinade for brisket, has anybody tried injecting. I've deep fried turkeys that I injected with commercial products and am toying with the idea of injecting my next brisket.

[BBQDOUG]

Tim

Allegro makes one it's called Allegro Flavor Injector Mesquite for Beef

after the way my last brisket turned out I think I'm going to give it a try

[CajunBubba]

Doug,
When you inject the brisket, does it turn the meat gray inside or make streaks in the meat? I've heard that and was curious if you've experienced it in your injected beef.
Keepin' it Low and Slow,
CajunBubba

[Qjunkie will]

With Allegro its not that bad ya cant really tell after ya inject it!

[BBQDOUG]

Cajun Bubba

I haven't injucted a brisket yet, but next week I'll be going to

Lawrenceburg, Tennessee to cook with a friend of ours Randy Birch

in the 7th Annual Wild Turkey Bourbon BBQ Chanpionship and if I'm

not wrong I think Randy injects his briskets, I'll give you a report

when I get back.

[Mac]

I recently bought some stainless 2 and 4 ounce meat pumps (injectors) and plan on experimenting with them once my "Pride" oven gets delivered. They have syringe needles that handle thin and thick (chunky) marinades and are 4 and 8 inches in length.

Anyone interested in a website?

[Grumpy Gator]

Yeah Mac, I'm looking for a good injector. That one on Allied Kenco looks substantial, but I always like to weigh different options.

[CajunBubba]

Mac,
I cook on an Ole Hickory myself, and don't inject. With pork butts, I always add a thin sauce and seasoning to the meat once I pull and chop it. With briskets, it's sliced flats and chopped points, and there always seems to be enough flavor penetration, especially in the points.

I've always been curious to know if injecting a brisket changed its look and texture inside.

BBQinFL, that big one from Allied Kenco is what I've seen alot of competition teams use for whole hogs. It's hooked into a hose that sits in your bucket of marinade, and every time you draw up the syringe, it sucks the marinade into the syringe shaft. Very interesting. I've even seen electric pump injectors used. trigger actions on those. In my opinion, you can't go wrong wit that bad boy from Allied Kenco.

Keepin' it Low and Slow,
CajunBubba, I am

[Mac]

I almost purchased the KENCO syringes but went with the LEM products. They are identical in terms of build and the LEM came in at a slightly better price. The LEM meat pumps and O-Rings are also approved by the FDA for the intended purpose.

Click "Online Catalog" then 'Injectors"

www.Lemproducts.com


:D :D

[Mac]

CajunBubba,

You have a great cooking rig. First saw one at the Homestead competition and was really impressed. All wood burning corrrect? Very impressive machine!

8) 8) 8)

[CajunBubba]

Mac,
For competition purposes, the Ole Hickory can be used all wood, but it is a gas-assisted commercial unit. You may be thinking of the Oyler Rotisserie, which does not use gas to maintaion temp.

Since I cook more to sell than to compete, the Ole Hickory is the best bet for me. What model Southern Pride are you getting?

I agree with you on the LEM products. I use a LEM jerky shooter to inject my jalepenos with "armadillo egg" mixture. Good products.

Keepin' it Low and Slow,
CajunBubba, I am

[Mac]

CajunBubba,

Hmmmm I could have sworn that it was an Ole Hickory fired with wood! You may be correct. Anyhow, I do agree that the LEM Products are good.

Please see the opening thread I posted on "Mac's Pride" in "The BBQ Pit" subject section for a short but accurate post about the "Pride" oven I bought. Hint, it's not the one your thinking of!

:wink: :wink: :wink:

[CajunBubba]

Mac,
Did a read on that thread about your "pride" and I must say that sounds like one heck of a cooker. My Ole Hickory will burn 4-6 hours on 2 sticks of wood, and then the gas takes over to maintain the temp. Personally, I load between 8-10 lbs of lump and cooking chunks to get my smoke and flavor, then let the gas go. It is also a stainless steel insulated cooker, and has 15 12x42" rotisserie racks. It's about the size of a Fiat though, and weighs 2000 lbs. I've got it mounted on a 16 foot car hauler.

I got a chance to help in a contest where a friend was using a Backwoods Competitor and it was very impressive for a "contest" cooker.......so if yours is anything like that one or better, you've got a winner on your hands. Does it use liquid to help regulate the temp like the Backwoods?

I'd sure like to see some photos of your "pride". Bet it's a beauty!

Keepin' it Low and Slow,

CajunBubba, I am

[Mac]

CajunBubba,

Yes, it does have a water dish and the similarities to the Competitor Backwoods is startling. Personally I think my "Pride" is built of better quality parts and that the overall design parameters are more robust and better executed. I know a person on the Florida BBQ Competition circuit who uses a Party model and has a lot of experience on this unit. He was going to buy a "Competitor" but ended up with a "Pride" and has the same sentiments as I do about this oven.

Yes, I will post pics once it comes home!

:D :D

[Bubba D]

I tried injecting a couple of times and was not overly impressed with the results. I used a strainer to get the chunks out of wishbone italian dressing and injected that into the brisket. There was no taste at all in the brisket. I can only guess that cooking for long periods makes it disapate or something.

I prefer the taste and consistency of the rubs. :lol:

[TimWaller]

Thanks for all the responses. Bought a bottle of Allegro Flavor Injector Mesquite for Beef and will try it this fathers day on a 12 pound packer in my old New Braunfels smoker. Will let ya'll know the results.
Tim

[Texana]

Heyy bubbad .... can you do us a favor and make your avatar smaller. Way to wide. Messes with the whole board. We try to make em about 100 x 100 pixels you can fudge taller than wider.
Thanks.

[Paul Taylor]

Hey Mr. Waller. On that Allegro thing. I usually inject all of my Briskets with the injection marinade. I do like it. It's not bad. I think that it would well be worth your time & trouble to do so. I have also done my briskets w/out it. I like the injected ones a little better myself. But that's just me.
I have thought about giving some other injection marinades a try also. But the main thing that Bill Cannon taught me was the rub & the simple 1-2-3 method of his. That's gonna be the deciding factor.As I said, that's just me. :)


Paul Taylor

[redneck cooker]

i HAVE NEVER INJECTED A BRISKET, BUT HAVE A COOKOFF THIS WEEKEND AND THINK i MIGHT TRY IT. CAN YOU BUY THE ALLEGRO FLAVOR AT BBQ GALORE?? DO THEY MAKE IT IN PECAN FLAVOR?? EXPLAIN THE 1-2-3 METHOD AGAIN THINK I MISSED IT? :( :( :( :( :(

[Qjunkie will]

you can buy it at most grocery stores and the 1-2-3 method is on the home page in Bills secrets to cooking success

[redneck cooker]

thanks QJ !! see ya down the road buddy!

[Qjunkie will]

Yeah Man we need to hook up I am up here in Denton!

[Texana]

Hey Redneck.....ya need to hook up with Qjunkie if you can. He is a pretty nice guy. Still learning how to cook and all, but overall nice guy!

[redneck cooker]

Great idea Tex!! :lol: :lol: Qjunkie do you cook in competition? Are you available and want to go, I'll be glad to hook up with ya and cook ,swap lies, secrets, drink lots of cold beer. I would like to get Texana in on this also! Still learning how to cook :?: :?: :roll: :roll: Lots of cookoffs left will be one in Jacksboro middle of August, Hell pick one and we'll try to go

[Qjunkie will]

Tex is a real funny guy he was talkin about himself still lernin how to cook! I would be up for a cook off I have done a couple with Bill!

[Texana]

Lets do it fellas.....say when and where and I will be there if I can.

But,

I dont do chicken

[redneck cooker]

Where do you hail from, maybe we can pick one about half way for all of us? :roll: :roll: :wink: :wink: I got ya covered Tex I can cook dead yardbird, with a needle its not hard!! How soon?

[Qjunkie will]

Tex is in Houston

[Swilly]

Redneck, Qjunkie- I'm in Ft. Worth and do comps all the time! I would love to have you guys come hang out sometime. I normally do IBCA events. My next one is Hidden Cove in The Colony right on the lake! It's a great event!

Blake

[redneck cooker]

SOUNDS GREAT SWILLY WHAT ARE THE DATES? :D :D :D I HAVE APPROX 3-4 MORE THIS YEAR AND SEVERAL CHILI COOK OFF ALSO. I WOULD LIKE TO GET TOGETHER. ONE OF MY TEAMMATES IS GOING TO QUIT FOR Q WHILE DUE TO DOING MORE OF THE DADDY THING. QJ ARE YOU LISTENING? :roll: :roll: :roll:

[Swilly]

The dates are the 17th and the 18th of September. Gonna see if I can continue my run of top 10's!!! My partner just finished his hiatus (wife gave birth) and he's back in the game!

Blake

[redneck cooker]

Swilly and Qjunkie there is a good one in Jacksboro on Aug 20/21 if your interested, let me know maybe we can throw a team together. :D :D :D

[Swilly]

Ya got air conditioning? That's the only reason I'm waiting until September for my next one!

[redneck cooker]

i drag a 25 ft 5th wheel trailer everywhere i go, wife wants no part of "sweating period", trying to sell mine to buy a 30 ft w/slide outs if the trailer stays home so does the wife!! :lol: :lol: :lol:

[Qjunkie will]

I am with ya swilly I camp at Hidden Cove every once in a while and like Redneck I have a RV with ac couldnt do without!!!