Thread: Labor Day Menus
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Old 09-07-2004, 08:32 PM   #92
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Join Date: 06-22-04
Location: Wichita, KS.

Originally Posted by jminion
It can be over done by injecting to much into the product.
I don't make any money off of this but it does give a better chance of moist product time after time.
The flavor reminds of beef I remember having as a kid, I think it has that effect on judges also.
I made a 12lb brisket. The Fab-B mixture was 1 cup Fab-B to two cups of water.. I ended up using a little over half of the mixture. You mentioned moist, well when I cut into the brisket, juice squirted about a foot, and the flaver was fantastic. I will include this product that you recommended in all the meat that I prepare from now on. The boston butt turned out great also using Fab_P.
Mark-Wichita, KS.

- Traeger Lil Tex Grill

-Used to have a Bandera stick burner. (been put out to pasture)
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