British BBQ Society Forums

hello again, sorry to ask so many questions,

is it worth hypoing a big bit of brisket with say a beef stock before putting it on? i would have thought it would just leech out during the smoke, but i have read that it improves the final product.

Here is the place to ask all the questions. For my penny worth, we inject our brisket, this meat can run a little dry so we feel to inject will keep some moisture going. It will dissapear during the cook but you can either foil it or put it in a tray to catch any leakage. Sure others with more experience will post on this too

clairbare wrote:Here is the place to ask all the questions. For my penny worth, we inject our brisket, this meat can run a little dry so we feel to inject will keep some moisture going. It will dissapear during the cook but you can either foil it or put it in a tray to catch any leakage. Sure others with more experience will post on this too

Exactly what Clair said

thanks, using that principle has anyone tried larding with hard beef fat? same principle, classic french technique for large roasting joints, or is a water based drench the best bet?

Gareth

DrSweetsmoke wrote:I enjoy the method although it is time consuming and not really needed on brisket lean meats benefit highly though. Now days you can buy meat that is heavily marbled although costly. I prefer to do Q the original way and let what will be be.

ok, from what i've seen of your posts doc, i'll take your word!