I've been told by more than one GC winner "if you're not injecting, you're not winning", so for comps I'll be injecting from now on. All you really have to do is read the list of teams winning brisket every week and you'll see that most of them are fans of FAB/Butchers/Kosmos. At home I will probably not; at least not with a commercial injection because I like less "chemistry" in the stuff I eat.
Not to hijack here, but does anyone know how long the commercial injections will keep once you've mixed them?
[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B]
[B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B]
[B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B]
Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles.
World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.