[madbomr]

Anyone have a good receipie for an injection for briket?  I already ahve a good rub... need a good injection to go with it.

[n2dabluebbq]

sorry i can't help you out. but i will say a good rub doesn't need a injection boost.

hopefully others here will be able to help you

[azkitch]

I went to the library and cleaned out all the BBQ books. Well, nearly. And with the Phx Pub. library, you can renew the book 99 times if no one requests it. I had Dr. BBQ-Ray Lampe-, Paul Kirk's book, and several others. I have Stephen Raichlen's Sauces and Rubs, and Smoke and Spice, which is a great book, thick, full of recipes, and less expensive than the others. I'd recommend that one first.
Now I'll go rummage thru the 4 or 5 I have and find a recipe for ya.

[azkitch]

Nothing really in the books I have here now--I returned the library ones! I did a search of this forum, found this,
 I will be injecting the pork this weekend. It will be an apple cider injection with some spices. I will post the recipe under the recipes thread. I tend to stay away from pineapple juice, vinegars, or anything that is too acidic to avoid making the meat into mush. When I want to get the flavors from acidic ingredients, I use it in a mop or in the sauce as a finish.
[/quote]]

I will be injecting the pork this weekend. It will be an apple cider injection with some spices. I will post the recipe under the recipes thread. I tend to stay away from pineapple juice, vinegars, or anything that is too acidic to avoid making the meat into mush. When I want to get the flavors from acidic ingredients, I use it in a mop or in the sauce as a finish.

[/url]

Thus far, all the recipes I've read talk about injecting turkeys or pork shoulders (butts). Several of the "big boys" inject the briskets, usually with a fruit juice/salt solution. Check this thread;
http://www.azbarbeque.com/forums/beef-recipes/who's-got-the-best-bbqsmoked-brisket-recipe/,
or try our search here, and maybe a google search.

[AzJohnnyC]

I'm not sure how many people inject their brisket. If you're willing to experiment, think beef. Try some worcestershire, maybe some coffee, some beef broth. Not that it hasn't been done, I'm just not sure how common it is. Mix something up, see how it smells, and try it. As long as it's not a high pressure situation, what could it hurt? The rub is the big thing, from my point of view.

[SmoknAZ]

I did a brisket this weekend and for the first time injected with a homemade worcestershire. I had no smoke ring in the brisket which has never happened to me before. I have no idea what happened there but if someone has a clue please speak up. The only thing I changed was using an injection. Could that have stopped the smoke ring somehow? If anything it might have made the meat a little too salty with the rub and injection combo. That's why they call it practice. The family did love it but even though the ring is not supposed to count in presentation it would have flunked big time.

[Mike (AZBarbeque)]

Flat Dr. Pepper works wonders...

[jim]

Mikes right about the DP I use it on ham