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Unread 03-03-2011, 02:55 PM   #137
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by landarc View Post
Oops, missed that part of the question, I do not currently inject my brisket or any beef cuts. I do own 2 lbs or so of Butchers and a brand new injector which I need to try. Some of that competition brisket I have had is so tasty. The issue has been that I have not had time to cook a longer cook of late, too much project work (which I will not complain about). But, I will be injecting, at least as a test.
For what it's worth, I've tried a few other injections. Most are not bad.
I found that for my taste, Butchers mixed with water (as per directions)
allowed to set-up overnight is wonderful. Careful, it has some salt in it.
I added recently a fairly salty rub and found the beef to be too salty for
my palate, but then I'm fairly sensitive to salt. I think you'll like it (Butchers I mean).
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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