Injecting flavor??

So, last week, I smoked a few briskets before I let them cure long enough.  You could tell that there was a drop in the Pastrami flavor in the final product.  The meat tasted too "beefy" not "pastrami" enough.  I realized that I need to let the briskets cure for at least 3 weeks for all the flavors to penetrate the meat.

The large commercial pastrami makers inject their product with Pastrami flavor.  They do not even cure the meats or smoke them.. just inject and bak'em.  So i figured that I can play with needles too.

The question is how do you make Pastrami flavor that it injectable?  I tried a few "preparations" but the flavor was not really right.  The closest thing I could come up with is just a simple solution of beef stock, peppercorns, garlic cloves, and coriander seeds.  Once I reduced this down then strained it, there was a good flavor I thought I could inject into the meat. 

The problem with injecting is that pockets of "juice" can make the flavor uneven.  You get pools of solution throughout the meat, it is hard to disperse the juice evenly. 

I am not crazy about this injecting stuff.  I will bet you that "Moishe and Schmegegee" were not sitting in an ice cooled basement on Ludlow Street circa 1905 injecting meats with flavor "enhancers".  They rubbed the meat with the curing spices and let them sit in a cool place for a looooong time!  Injecting flavor freaks me out and is even more disconcerting knowing that this his how the commercial Pastrami makers create their product. 

The flavor just has to be better when the meat is given a heavy coat of curing spice and let to sit for a good long time.  I am gonna stick to the old fashioned method, but I thought I should try the injecting process on a few pieces of brisket. 

I got the injected meat in the fridge now, and we will try them out in a week.  Stayed tuned...