That $60 brisket I tried to save with a fancy injection turned into a salt bomb

I thought injecting my 15-pound prime packer with beef broth would make it extra juicy but instead it came out tasting like I brined it for a week, has anyone else ruined a good cut trying to be clever?

2 comments

2 Comments

vera51415d agoMost Upvoted

Oh man, "trying to be clever" is exactly what gets me every time. I've definitely done the same thing with a pork shoulder, thought I was a genius with some apple juice injection then ended up with a salty mess that even the dog turned up his nose at. The thing is, a good cut doesn't need much help, it's already got enough fat and flavor to carry itself. Sometimes the best move is to just season it simple, let it smoke, and trust the meat to do its thing. Sorry about your brisket, that hurts when you spend that kind of money.

tara79315d ago

Start noticing how this same thing happens everywhere not just with cooking. We always think we need to add more stuff to make something better when it's already good on its own. Like people who buy a perfectly fine house and then immediately start tearing down walls and adding fancy extras before they even live in it. Or someone who gets a classic car and spends thousands on dumb modifications that ruin what made it special in the first place. We just can't leave well enough alone because we think we know better than whatever was working before. Sorry about your brisket though, that's a tough lesson to learn at sixty bucks a pop.