Inject A Whole Packer Brisket In Less Than a Minute
If you are a caterer or restaurateur or a competitor, or even a weekend warrior who cooks for a crowd, you need this! It is a foodsafe jug with a pump handle (1/2 gallon or 1 gallon jugs), a hose, and an injector head with four closed tip needles and a trigger. Here’s how it works: You mix up your injection liquid, pour it into the jug, screw on the pump handle and pump until it is pressurized, insert the needles into the meat, pull the trigger, and slowly ease the needles out. You can see the meat swell right before your eyes. Because it uses 14 gauge needles, it’s OK if the injection mixture has undissolved particles of garlic or black pepper. I did a whole brisket in about 1 minute on my first try. It comes with protective covers for the needles, 2 replacement plastic needle adapters and three plug screws so you can reduce the number of needles in use if you want to. If you really want power, there is a motorized version too!
Click here to check prices and order on Amazon
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.