Discover how to trim and inject a brisket like you see the professionals do in high level barbecue competition. Watch closely as our friend and expert pitmaster Kosmo shows you exactly how to bring your brisket game to the next level.
Trimming a beef brisket is both an art and a science – you will get better at it with time and practice.
First up, trimming. In this process you want to remove hard fat that doesn’t render down properly, loose meat that will burn during cooking, silverskin, and possibly shape the brisket a little. Other than that, you don’t want to remove too much fat. Fat = flavor, and you want your brisket to pack as much flavor as possible!
Next up, injecting your brisket. Cooking such a large cut of beef low’n’slow, there’s a high probability that it’s gonna dry up. Injecting will keep the meat moist from the inside. Additionally, you can add spice to flavor up your brisket from the inside.
Use your favorite injection blend. There are many theories on the proper way to inject -against the grain, with the grain, or both- but pitmaster Cosmo suggests all ways have their pros and cons. Inject every 1 inch, releasing the liquid while pulling the needle out.
After you inject a brisket, pat the outside dry with a towel, then season on all sides. And that’s it, the brisket is ready to cook!
- How to Trim a Brisket for BBQ Competition
- Competition Brisket Recipe: Beef Brisket and Burnt Ends
- Smoked Brisket: To Wrap Or Not To Wrap?
- Texas Brisket Recipe Full Step-By-Step Tutorial
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