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Honestly, I just wasted $200 on a 'competition grade' brisket injection that made my meat taste like salty water.
Tbh, I followed the recipe exactly for a 16-pounder and it ruined the whole cook. Has anyone else had a bad experience with injections, or should I just stick to the rub?
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miller.susan3mo agoTop Commenter
Ugh, that's the worst feeling. I tried a fancy injection once and got the same salty water result, completely killed the brisket. Honestly, I gave up on them after that. A good salt and pepper rub with careful cooking gets me way better results. Sometimes the simple way is just the right way.
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james_butler14d ago
Funny enough, the issue might be less about the injection itself and more about when you do it. I've had way better luck injecting the night before so the salt has actual time to work through the meat instead of just sitting on top. A brisket I did last month got a simple beef broth and Worcester mix 14 hours before the cook, and that thing came out juicy without that weird brine taste. Might be worth trying again with a longer wait, but salt and pepper is still a solid fallback for sure.
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sarah_johnson463mo ago
Totally agree, overcomplicating it just ruins the meat. A solid dry brine and low heat never lets me down.
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