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Showerthought: my brisket flat was drying out for months before I figured out the injection ratio
I was going through a whole packer every weekend trying to nail the juiciness, and it turns out I was only injecting 6 ounces of broth per pound. Upped it to 10 ounces and the difference was night and day. Anyone else have a specific injection amount they swear by for a 16-pound packer?
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adam_nguyen72mo ago
Tbh my buddy just injects his with straight pickle juice.
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palmer.riley2mo ago
That 6 ounce struggle is so real, I was in the same boat for a while. I saw corac91 mentioned the 12 ounce tip, but 10 seems to be my sweet spot for keeping it moist without being soupy. Glad you found your fix, it makes all the difference.
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