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Warning: injecting brisket is a crutch and most of you are ruining good meat
I cooked my first packer in 2016 on an offset in my buddy's backyard in Waco, and he told me straight up, salt and pepper only, no injection, no spritz, no wrapping, and it came out better than anything I've made since with all that extra fuss. Then I got online and everyone's telling me to inject with beef broth and butter and Worcestershire, so I tried it, and you know what happened? The meat tasted watered down and the bark came out mushy on the bottom. I've done probably 30 briskets now on my own rig, and the ones with injection have never once beaten a plain S&P cook in a blind taste with my neighbors. What people don't get is that injection is fixing a problem you created earlier, either you bought a bad grade of beef or you're cooking too hot and drying out the flat. Fix your fire management and buy a choice or prime packer from a real butcher and you won't need to shoot liquid into a $70 piece of meat. I'm not saying it can't work, but if you're leaning on injection every single cook you never actually learn your pit. Am I the only one who thinks this or is the whole injection thing just a YouTube habit at this point?
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