View Full Version : Brining

10-09-2013, 12:13 PM
How many competition teams brine their chicken and pork for a comp? I know this topic has probably already been discussed. Also, how many brine and inject these two meats? Just curious.

10-09-2013, 04:24 PM
Just a guess, but I would imagine that number to be up too 90%?

10-09-2013, 04:50 PM
Injection only here (subject to change). :thumb:

10-09-2013, 07:46 PM
It might be something we do.... maybe..... :shock:

10-09-2013, 07:50 PM
What is this injection and brining you speak of???

But really, we inject, but don't brine

Butcher BBQ
10-10-2013, 07:29 AM
I will have to say I inject my chicken. :wink:

10-10-2013, 10:06 AM
Brine, doing half chickens here in Texas. Heavy salt solution, cause salt makes the meat "pop".

Swamp Donkeyz BBQ
10-10-2013, 12:44 PM
Brine chicken, inject pork.

10-10-2013, 05:25 PM
- Inject chicken with Butcher BBQ Bird Booster Original (may start 50/50 mix with their Chipotle, we'll see if it helps at our next comp)
- Inject pork with Smoke on Wheels Pork Marinade and Injection (finally gluten free since Andy loves me... or I bugged him enough that he got sick of me crying that I couldn't use it!)
- Inject brisket with Butcher BBQ Prime Injection plus some other additives

10-10-2013, 05:44 PM
Like others, brine chicken and inject pork

"Bone to Bark" BBQ
10-10-2013, 09:58 PM
^^^^what he said^^^^ And I do have to plug Butcher BBQ for the injection.... Good Stuff!

10-11-2013, 06:47 AM
trust your butcher

10-11-2013, 11:09 AM
Inject both