I INJECTED SALT into a brisket and THIS happened!
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- Опубликовано: 5 окт 2024
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Man you got Smokin Brisket down. Both were cooked & rested Perfectly! Thanks for sharing 😁👍👍
Subscribed to your channel because I love to smoke briskets just like you here in Central Texas!
Have been following your progression, incredible results on your latest work :)
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.
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.
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.
Glad it worked well for you!
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I honestly think that a lot of high end smokers will have built in steam injectors soon : )
I have been threatening to start using a simple salt/msg injection on competition brisket for a while now. I currently use it for chicken, but in my last few comps my brisket has been faring well with commercial brisket injection. Large grain spices are great for injections, because you can get all of the flavor, but they are much easier to strain out. Coarse black pepper, dried minced garlic, and red pepper flakes are a good mix.
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!
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).
Great vid mate, interesting. Thank you.
Idea for an experiment if you are willing. I know you make a lot of briskets and they are expensive, and I feel like I shouldn't be asking anything, because your content is great as is, but I want to run this by you to see what you think. I was watching a video from Guga where he marinated a ribeye in buttermilk for 1 week, and it made the steak more tender, without giving it an off taste. I was wondering if you did the same thing with a brisket, what would happen? Not sure if it would make it necessarily more tender, but I'm wondering if it would shorten the cook time, and still come out great?
I inject my brisket with Land O Lakes butter with olive oil and sea salt. Comes out beyond amazing
You should make stock from a smoked brisket, then inject into a raw brisket for smoking. Now you have the bark on the inside.
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.
Highland Park is my favorite whiskey. I hope to visit the island someday.
Watching from Oregon coast Dad
Great!
inject some MSG in one!
regarding your mister, how long did it last before it died? im wondering if running it for just the 4-6 hours is enough to maximize the effects. do you think they had any characteristics of a misted brisket or did it really die too early to have any noticeable effect?
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.
Key Steve, what size bags are you using to vacuum bag your briskets? I normally smoke 15 to 16 lb briskets and I can't get them to fit a roll of 11" vacuum bag. Maybe I need to trim them down a little more. Appreciate any suggestions?
I’m a bit confused about the salinity, .75% of the water weight, or .75% of the brisket weight?
Funny, I’m a big fan of smoked brisket, but I’m not a fan of Smokey scotch, I always go for non smoky/peaty scotch. 🤷♂️
.75% of the total weight of the water + brisket. Yea scotch, its a taste preference thing for sure!
Thanks glad I asked, I had assumed .75% of just water. My typical brine for fish, chicken, etc, is 5% of water.
I’m a huge fan of your channel!
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
Depend what method I'm using. If Im Doing the 190 and hold I don't rest it down first. When I take the brisket out of the holding oven I slice it right away
@@SmokeTrailsBBQ Thanks man you are a legend
@@SmokeTrailsBBQ It turned out great, all thanks to your teachings!
Aron Franklin can suck a big one, to me you are BBQ jesus. Keep it up champ
John Lewis apparently does dill pickle juice injection to brine the brisket
Imagine msg and salt injection.. hmmm might have to try this..
For about a year or so, salt water with some MSG added has been my go to competition chicken injection. Simply makes it taste more like chicken than it did already.
I'd also love to see you inject briskets for much longer periods of time, with different levels of salt too : )
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
Another great vid! Question: I just replicated your spare ribs recipe and did the 150ish F hold on em for 18 hours. They were a bit too tender... I could pull the bones right out, and they were just starting to get meal-y in texture. do you think I should shorten the hold?
Typically that happens if the final temp is too high before holding. Should only be 140 or 150 internal. Second thing to look at is accuracy of holding oven. Is it really at 150. If those are not issues then yes, shorten
@@SmokeTrailsBBQ thank you sooo much!!!!
Great video, I’m looking forward to trying this out!
What do you think about injecting Worcestershire, Sot or something similar?
how much longer for your rub and will you sell gallon sizes?
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.
can you please explain the ratios you used to make the brine ? salt / water ? thanks
At 2:45 you said "Oklahoma Joe's Reverse Flow" but you do not have the stack in the right configuration for reverse flow.
Thinking that’s just the name of the smoker and you can have it in either configuration
RIP Mister, you died for science!
How did you figure out the amount of salt to water ratio per weight of meat?
Trial and error. It needs to be under 1% if long holding. Otherwise it dries out too much.
Will injection steam into a pellet grill or gravity smoker work?
Has anyone tried to cook to tenderness and rest over night at 140 as opposed to just before tenderness (190ish) and hold over night at 150? Any differences between the two?
I've done it both ways. Lately I've leaned towards 190ish, 195, then resting. Going to tenderness has lead me to more instances of overcooking, although much of that is likely not cooling it enough afterwards before rest.
Yep it's a good method. More collagen and fat rendering because of the higher temp but less moisture retention and beef flavor because it needs to go to a higher temp to get to probe tender. I tend to prioritize moisture retention methods because that's what people notice the most.
@@Zaral7 how far down do you try to rest it before holding? I'm assuming 160ish?
@@SmokeTrailsBBQThanks Steve! Good info and love the content.
@@thatevoguy192 Usually 170-180, I don't temp much any more, just rest it out for 15-30.
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!!
Great video bro! Can't wait 2 checkout some more!! Got my subscription 🤘🤘
I’m curious how close the saltiness was to the Aaron Franklin brisket that you had.
Not as salty
@@SmokeTrailsBBQ Also did you notice any difference in moisture retention between the brined and the control?
@@andrewchiu6226 not really
What about this then an overnight dry brine?
I have been injecting my brisket with beef broth for 24 hours from the start. It definitely retains more moisture and enhances the taste. Once you go injection you don't go back!
⭐⭐⭐⭐⭐ great video really enjoyed it
How important is the type of wood that you use? Where I live, post oak is pretty much nonexistant. I can find and have used hickory, mesquite, apple, cherry and pecan. Hickory has a very destinct almost camp fire flavor that imo tastes better on a steak than it does on bbq, and Mesquite is just completely disgusting. Cherry, apple, and pecan, and even plum, and lilac i have tried and imho they all impart an identical mild flavor. Is post oak like those fruit woods? Or is it more like hickory? Or is it completely terrible like Mesquite?
It's not as important as running a good fire and keeping the brisket moist so the smoke clings to it. Most people can't tell the difference in smoke flavor between the main types of hardwood. Mesquite is very distinct though. It has a higher lignin content that produces its distinctive harsh/clove/acrid flavor. But even mesquite tastes fine if you just run a cleaner hotter fire.
Another great vid!
Steve, do you still have your big smoker, Luigi?
Yep!
Great video as usual, I’m new to smoking but I wanted to share a recipe with you. I hope you can try it. I use a injection made of beer like a budweiser mixed with Lawrys seasoning salt, you can tune to taste. I normally use about a tablespoon to a 16oz bottle of beer. Then i season the outside with Garlic, pepper and the lawrys. Hope you can make the video, look forward to checking out your opinion on it. 👍🏼🇺🇸
30/40% is more than “a little bit better”!! Seems like you are to the point you are looking to get your 80/20 curve to a 95/5 curve.
Haha yea it was noticeably better tasting
Maybe try different salts next time. Now that you know it works.
Is 0.75% solution "by total weight" = 0.75% solution?
By weight
@@SmokeTrailsBBQ So 0.75g of NaCl per 100ml solution?
It’s very important to let us know what grade of brisket it is and where it came from, don’t you?
It's a choice grade brisket from Costco. Thanks for watching!
@@SmokeTrailsBBQ WOW, I’m impressed! I did three of them for the 4th of July, because that’s all I could find, and they were the worst briskets I ever used. They were so lean, absolutely no fat at all. I’m totally shocked that those were Costco choice briskets. Those were really good looking briskets, especially with the nice thick flats. I wonder if those were maybe upper two-thirds Choice grade? Thank you very much for letting us know, love the channel. Best of all the other brisket channels. 👍👍
@frankcanha it's hit or miss at costco in terms of marbling. Pulling at a lower temp with a long hold helps me out alot.
@@SmokeTrailsBBQ I had a BBQ pop-up in Alaska and opened an account with SYSCO with a business license. They always had CAB briskets on hand that were two-thirds upper choice. It was easier than going to Costco, just order online and pickup at will call. US Foods is another food service outlet. May want to look in to these types of sources in your area. Best regards! 👍
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.
Now youre just making pastrami
How about brining a brisket with that scotch
Try injecting scotch.😂
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What you are calling the flat is not the flat. What you are calling the point isn't really the point either. In the way you orient your brisket for cooking & filming the lower muscle toward camera is the flat and the upper, away from camera is the point. When you take a cut from the center, or rear side, you are eating both muscles as well as the fat that separates them.
The flat itself is the trickiest part of the cook as it does tend to dry out on lesser grade cuts. It is also known as the lean, and some people do prefer it. To properly judge the flat you should take a section that does not include any point meat.