View Full Version : Pre-Seasoned/Injected Meat

04-16-2012, 08:02 PM
And now for something a little bit on topic. I hope no one minds.

Most if not all sanctioning bodies require that competition meat be unseasoned before the comp. Those goes for rub, marinade, injection, brine, etc. If this rule did not exist, how many of you would actually season your meat before Friday morning? In other words, do you think there would be an advantage to breaking that rule? Might there actually be a disadvantage?


04-16-2012, 08:57 PM
nope.. I assume that rub and marinade/injection can only do so much in so much time... But to be honest, I've started with being serious in BBQ around the same time I've found the rules of KCBS so that's all I've done, is go by what's allowed in those rules. I can't imagine the benefit of additional marinading, but someone her might.

04-17-2012, 09:49 AM
I've thought about this as well and I would not change my techniques.

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04-17-2012, 10:11 AM
Im glad they have some rules to start the game on equal playing grounds

04-17-2012, 12:10 PM
I don't think you would be able to tell the differance between meat prepped on Wednesday or meat done Friday at a comp if anything I would think the texture would suffer. But what do I know I get to a contest early so I can start drinking.