Reddit reviews Flavour Injector Baster
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Marinate meat from the inside kepping it succulentInject liquers into Cakes and Christmas puddingsAdd decoration to meals and serving dishesCapacity: 6 Teaspoons / 2 Tablespoons
Ok so I've prepped a lot for this one. The results were great, still some room for improvement but great nonetheless.
A bit of context - here in the UK all meat is primarily grass fed, there are other things in their diets but they mostly fed by grazing. My local butchers meat is rare breed short horn cattle who roam on the local Howgill hills.
This grass fed meat tastes amazing, but lacks some of the marbelling you get in your normal US meat. A long smoke will really dry it out, it's normally rolled and roasted at a higher temperature for maybe four hours max.
So I've been researching and planning techniques to make a juicy, wobbly brisket.
I started with a 2kg point end brisket from my butchers. Couldn't get a full packer joint, and besides I'm on my own this weekend so no chance I'd eat it all! There's only so much room in the freezer...
The key thing I tried this time was to inject the beef. Ideally I would have used beef broth and beef dripping mixed together, but I only had chicken stock and pork fat. I used this injector
https://www.amazon.com/dp/B0018BGKUE?ref=yo_pop_ma_swf
I filled it about three times, injecting every inch or so across the meat. You squeeze the plunger as you withdraw the needle. Look out, it can squirt!
Then I patted the surface of the meat dry so the rub didn't go sloppy.
I rubbed it with my normal mix, 3tbsp salt, 3tbsp pepper, 2tbsp paprika, 1tbsp garlic granules (i was out of onion granules that normally also feature). After seeing it online I tried something new too and added a tbsp of ground coffee beans. I could take it or leave it.
I got the big green egg up to 240f (that's about 115c, but I always use f because all the recipes and guidelines are American).
I used hickory chunks, they're big pieces that I have to break up with a hand axe, so not much need to soak them.
Annoyingly, I placed them poorly so only a few of them really smoked. I thought the heat would spread out further and give smoke for longer, but many of the chunks were still around at the end of the cook.
For the first time I used a Bluetooth monitoring thermometer with multiple probes. I love it! It alerts me when the bbq gets too low or high, and you can sit there in crushing desperation as the internal temperature stays the same for hours during the stall!!
The internal temperature increased steadily for the first several hours then stopped at 150. I thought that was odd, because the stall is supposed to come at 160-170. I can only assume that it's a difference with these grass fed joints. It could be the size of this piece too? I think I waited too long to wrap the joint, thinking I needed that 160f on the gauge.
I finally wrapped at 4.30, 5.5 hours into the cook. At this point, once the grill had equalised after the disruption of opening and closing it, the internal temperature started to rise almost immediately.
I also injected again when I wrapped. I wrapped in pink butchers paper. Foil keeps more moisture in but softens the bark and can stew the meat. It's a fine balance. I think the paper is better and it also looks great.
It was still a slow crawl! The temperature slowly increased over the next six hours. I finally pulled it off when the thick end had reached 195 internal temperature. It was eleven o clock! I knew I was in for a long haul, and it's just me this weekend so it was nice to be able to relax and let the meat do its thing with no pressure.
It was worth the wait though, much juicer meat than ever before, great taste if lacking a smoke ring.
Lessons learned:
I hope that helps some of you guys from the UK emulate the American style brisket, I'll try again with these lessons and come back but probably not for a few months!