Heath Riles cooks out of Olive Branch, Mississippi, and built his injections on the competition circuit, where he's won more than 80 grand championships.
Salt, sugar and spices for beef. Inject for a tender, juicy brisket, or use it as a brine.
Heath's mix for brisket: 1/2 cup of injection shaken into 16 oz of beef stock. Beef stock instead of water gives it more beef flavor.
Brisket, beef ribs, chuck roast and tri-tip.
For pork: Heath Riles Pork Injection and Brine. For chicken: Chicken Injection & Brine.