I INJECTED SALT into a brisket and THIS happened!
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How did you figure out the amount of salt to water ratio per weight of meat?
Gotta say you spoiled me man! Went to a BBQ joint tonight and had their brisket. Yeah “Pot toasty” flat. The point was good but it’s the point. Your 190° and long hold method is revolutionary my friend. It can make an average Joe backyard bbq warrior look like the king of the cul- de- sac. Thanks a million.
You should make stock from a smoked brisket, then inject into a raw brisket for smoking. Now you have the bark on the inside.
how much longer for your rub and will you sell gallon sizes?
I still think it's time for a nicer offset smoker for your videos! I know you have a nice one for competition. I'm thinking a Franklins offset or maybe a custom smoker!! There has to be a nicer smoker that makes fire management easier.
Great video, I’m looking forward to trying this out!
What do you think about injecting Worcestershire, Sot or something similar?
Based on the differences of your reactions between the two I’m unconvinced it’s better.
Nevertheless, first time seeing your vids and I’m a new subscriber. Made my first brisket last week and it turned out stellar. Can’t wait to watch more of your techniques.
Maybe try different salts next time. Now that you know it works.
Bout time. This is was I was expecting a while ago. I commented on doing this to be the next step. Glad you did it. Has been working for me. Nice work. Beef looked ON POINT!!
Awesome video. Love your experiments. Those briskets looked perfect to me. And btw your beard is looking great. I can not have one do to my job but would if I could.
if you're wanting a steam setup, Google "water methanol injection system". it's a high pressure pump that you can hook up to a giant resevoir of water and use different nozzles to match whatever flow rates of water you want. it's a true steam/ mist and you can tap the smoker and get a great seal. if you have any questions, feel free to reach out, I've installed hundreds of them over the years in cars and trucks but it would hold up for years with how you're wanting to use it.
Great demonstration. I happen think that one of the reasons it makes an enormous difference is that the fat cap slows down
salt penetration. Therefore injection crosses that barrier. I inject with salted fat instead, even though in the back of my mind
I suspect a saline solution would work just as well. I have got a video suggestion, that is not related to salt. Could you inject
with tallow or lard before cooking and one just before serving, to see if the one injected before serving has a richer mouthfeel?
I currently do before and after.
I inject my brisket with Land O Lakes butter with olive oil and sea salt. Comes out beyond amazing
Any updates to your fire management that isn’t in the fire management video?
Im doing a Briket tommorow.
Quick question.
After you are done cooking it, do you let it hang out for a bit before putting it in the holding chest/oven? Or do you put it straight in?
And when you take it out, do you immediately slice it? Or let it rest for a bit aswell? Thanks
One thing I've been doing lately is taking some smoked tallow, adding my rub to it, and then injecting that into the meat 24hrs before I cook it. Has made a big difference in flavor throughout the meat in my opinion.
If someone is still learning how to smoke brisket and using a pallet smoker how do you know when to pull it to wrap and rest but still comes out tough
One of the best briskets I've made was injected pretty heavily with Kosmos Q's Reserve blend, which is basically 50% phosphates and 50% beef broth. Came out way juicier and beefier than normal. For my next test I'm going to try smoking just the point for 5-6 hours or until the bark sets then sous vide with tallow at 175f until tender (basically replicating a beef cheek cook that I did that was ridiculously good).
Have been following your progression, incredible results on your latest work 🙂
Almost got the Super Brisket tested out! Sorry about the steam injector but I have to say it did contribute some to these results. Great stuff as always Steven!