The way you cook your brisket ultimately determines whether you would have it tender and tasteful, or thick as leather. Many people love it tender. And that's absolutely reasonable and good. If you want to have a brisket you'll enjoy, Injecting is the best option, it adds fats, seasonings, variants of flavors that will boost the moisture content and prevent it tanning. There are a number of brisket injection recipe you may want to try. But, in this write-up are two amazing ones you would love to have; especially easy to make and interestingly sweet and tender on the mouth.
According to pros in the barbeque business, if you want to add a unique flavor and moisture to your barbecue, smoked or grilled food, injecting is the most efficient way to do that. The ingredients only sit on the surface of the meat if you only just want to rub. If also you decide to use marinade, the ingredients won't penetrate as deep as Injecting. Brining and curing is also very effective, but it takes too much of time, even a day, and can be practically a waste of precious time.
#1 Beef Brisket Injection Recipe
Because of the long history brisket has with the Texas culture, some people continue to believe that it is not very appropriate to inject their brisket; and that they love it all tough and natural. But contrary to this, you can also inject your brisket and still have exactly the natural flavor you strongly desire. This injection makes enough for three briskets and a single shot will give you that basic, natural flavor you enjoy and also enhance the overall look, tenderness and taste of the brisket.
- Cooks for 10-15 minutes
- Serves 3
- Four (4) pounds of beef broth
- Two and half (2 1/2) pounds of water
- Four (4) teaspoons of Minor's Original Formula Beef Base
- Three (3) teaspoons of Salt Lick Original Dry Rub Seasoning for Barbeque
- Pour in the beef broth and the water in a medium-sized saucepan and bring to boil over medium-low heat.
- Afterwards, set down, add the beef base and barbeque rub. Mix well until perfectly combined and leave for few minutes to cool down to room temperature.
- Prepare a medium-sized container with cover, pour in the mixture, cover tightly and place in the refrigerator until anytime you are ready to use it.
Relate: Best Meat Injector
#2 Homemade Butter Injection Recipe
The first time I used this injection, I must tell you that I was really wowed! It definitely adds the preferred moisture and flavor, and is very easy to prepare. I guess you don't know something until you give it a try right? Yeah yeah! If you obediently follow the recipe through and true, you are sure to have a brisket that is evenly moist, beautifully tender and interestingly tasteful at the same time.
- Cooks for 10-15 minutes
- Serves 2/3
- Two (2) sticks of butter
- Two/ three (2/3) tablespoons of Tony Chachere's Seasoning Creole (depending on how much flavor you want).
- Melt butter in a medium sized saucepan on low heat. Set aside to cool down.
- Add the remaining ingredients into the saucepan and mix gently until completely combined.
- Heat for additional 1 or 2 minutes. Set down to cool.
- Then pore into your covered container and store in the refrigerator until you are ready to use.
How to Inject a Brisket
So how do you do this? Just follow through the steps below and you will have no problem. They are actually easy steps. But must warn you beforehand that this process can be quite messy, so you need prepare for this.
Step 1: When you're ready to use, remove the mixture from fridge, and for about 20 minutes before injecting and set aside to warm to room temperature.
Step 2: After making this injection, It is good to split the injection into two so that you can use half of it to inject the brisket and the other to make the marinade.
Step 3: Depress the plunger fully, insert needle in juice and fill up the syringe until almost full.
Step 4: After that, plunge the brisket by gently inserting the needle parallel to the grain, and about 1 inch apart in a check-line pattern. Make sure there are not too many dots and holes so the brisket doesn't become awkwardly unappetizing.
Step 5: Press the plunger while gently removing the needle to dispel juice evenly. Hold your thumb over each spot so it doesn't become too messy.
Step 6: Pour the remaining injection over the meat and cover in 1 hour.
Step 7:Clean out and dispose off excess juice later. And your brisket is ready for the grill!
Tips to Get Perfect Brisket
You must think like a medical doctor before injecting your brisket. There are somethings you must have and put in place before injecting. First, you would need a good, durable and portable injection. Injections come in different sizes. If you are a professional cook and you feel you will be busy in the kitchen, you might want to purchase a pump-size injector. This speeds up your cooking and you don't have to waste time refilling now and then. But if you just need it in your home kitchen, a small-sized hypodermic-like needle that can old about 2 ounces of juice will be suitable.
Aside from the injection, you will also need other things too. Like a sizeable stainless steel to hold the brisket and a deep container where you can draw the injection from. After you must have put that in place then you can move to injecting you brisket
Make sure to dispose of excess injection to prevent your injection from getting infected and rusted so quickly.
Now you have it; two interesting recipes, to add more flavor to your brisket; making it very succulent and delicious. Make sure you include these in your diet. You won't be disappointed. Don't forget the steps! They might be easy and straightforward, but, any mistake may lead to something else.