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  1. #1
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default Beef Brisket Injection Sauce

    I dont compete but a buddy of mine used this injection sauce and finished in the top ten.

    Here’s one you might want to try. Last time I smoked brisket I picked up a few flats and cooked them like this:

    First I injected the crap out of it and rubbed it with the Memphis Rub. Then cook at 225 degrees until internal temp in the flat section reaches 165 degrees wrap in foil adding a good half cup of the injection sauce then continue to cook until internal reaches 200 degrees.

    If you don’t inject meats; make the sauce and pour a good ½ to ¾ cup in then you wrap it.

    Everybody raved about this one; give it a try.

    Beef Brisket Injection Sauce

    3 cup Beef Broth (strong; 6 tsp)
    4 teaspoons Worcestershire Sauce
    2 tablespoon Memphis Rub
    2 cups Tomato Juice


    Memphis Rub
    from the Barbecue Bible

    ¼ cup paprika........................................... .......................................... ¾ cup
    1 tablespoon firmly packed dark brown sugar...................................... 3 tablespoon
    1 tablespoon granulated sugar............................................. ................. 3 tablespoon
    2 teaspoon salt.............................................. ...................................... 2 tablespoon
    2 teaspoon Accent (MSG optional)......................................... ............. 2 tablespoon
    1 teaspoon celery salt.............................................. ............................ 1 tablespoon
    1 teaspoon black pepper............................................ ......................... 1 tablespoon
    1 to 3 teaspoons cayenne pepper or to taste......................................... 2 tablespoon
    1 teaspoon dry mustard........................................... ............................ 1 tablespoon
    1 teaspoon garlic powder............................................ ......................... 1 tablespoon
    1 teaspoon onion powder............................................ ........................ 1 tablespoon

  2. #2
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,648

    Default

    Interesting........does the tomato juice discolor the meat/leave tracks?
    FBJ

  3. #3
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by Fatback Joe View Post
    Interesting........does the tomato juice discolor the meat/leave tracks?
    No and it sure makes a dandy tasting dipping sauce.

    I should also add that I have substituted Tabasco Bloody Mary mixer for the tomato juice with good results.

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,977

    Default

    I bet it's good. I have a recipe that involves smothering the brisket with bell pepper and onnion slices, then braising it in a mix of brown sugar, chili sauce, lemon juice and beer. It is outstanding.

    I mean it's not comp stuff cuz it's not purist BBQ, but it's some sho nuff good shtuff.

  5. #5
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by SmokyOkie View Post
    I bet it's good. I have a recipe that involves smothering the brisket with bell pepper and onnion slices, then braising it in a mix of brown sugar, chili sauce, lemon juice and beer. It is outstanding.

    I mean it's not comp stuff cuz it's not purist BBQ, but it's some sho nuff good shtuff.
    Well cough it up Tim; it does sound good.

  6. #6
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by Fatback Joe View Post
    Interesting........does the tomato juice discolor the meat/leave tracks?
    Don't even think about it until summer......
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,977

    Default

    Quote Originally Posted by Smokin Bill View Post
    Well cough it up Tim; it does sound good.
    I'll see if I can remember to dig it out and post it.

    The process is just like the SmokyOkie brisket except that you don't add the veggies or the sauce until you are ready to cover it.

    I'll try to get it posted later tonight.

    Thanx for your contribution Bill!

  8. #8
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,616

    Default

    hmmm that gets one to think of other things you could use it on too
    gonna try it on something just not sure what yet
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  9. #9
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,648

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Don't even think about it until summer......
    LMAO

    I wasn't
    FBJ

  10. #10
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by Fatback Joe View Post
    LMAO

    I wasn't
    What am I missing?

    This recipe works in the winter too you know?

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