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Sep 17, 2013 01:54 PM

To inject or not to inject that is the question

I got a smoker for my birthday and I've been dying to make a brisket. So who can tell me the answer to the universal question above? I will be putting a dry rub on first. Thank you

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  1. I don't inject mine. For brisket I use just kosher salt and course black pepper. Lots of both. After several hours in the smoker, I'll wrap it in foil to finish.

    After the brisket is done, I cut off the point and put it back in for 3 or 4 more hours for burnt ends. The best part,

    1 Reply
    1. re: chileheadmike

      I will try it that way tomorrow...cross your fingers for me!

    2. No for brisket, chic, ribs, for me No for Pork Butt as well.

      2 Replies
      1. re: treb

        I saw a video on youtube where the person injected the brisket with beef broth...but I'd never heard of doing that...If I'm smoking brisket and ribs at the same time can I mix hickory/mesquite chips with apple or cherry?

        1. re: treb

          Brisket, chicken, ribs no. Pork butt, yes. Didn't use to until about a year ago and I've been hooked on using a simple one for this cut since.

        2. Good luck with you brisket. I've never injected mine, nor anything else I smoke. Brisket is the most difficult meat to get right (I was going to say "toughest" but a poor choice of words)but as many as I've smoked, at its worst, theyve all be great. Have a good time with your smoke. By the way, what kind of smoker are you using? I use a 22.5 Weber Smokey Mountain.

          1 Reply
          1. re: jnk

            I just received a Masterbuilt Electric smoker for my birthday so I can't wait to try it out. I've heard the WSM is the Mercedes Benz of smoker's...If I do well maybe I'll splurge next year.