You were nice enough to answer my last question about classes. I am waiting for your new book, and I’m sure the answer is in it. I make brisket flats exactly as you say in the short cut method. It seems that all the injection solution always come out. Is there a trick to injecting?
Unfortunately, a lot of the injection will always leak out. The tricks are to sink the needle in deep and keep it in while pumping, and inject a lot of liquid. If you do these two things enough of the liquid will remain to keep the brisket juicy and flavorful.