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Old 04-20-2011, 04:41 PM   #3
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Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob

I have some questions regarding competition based soaks/injections/etc for brisket. From what I've gleaned off of many threads regarding this technique in relation to brisket it is meant to add flavor and moisture among other things. I realize it's common practice for comp style cooking. I've never competed, but thought about the possibility of trying it out for my own personal brisket and experimentation so that I can compare the two end products. I've read that there is also a change in flavor. I know what a good beef flavored brisket is, exactly how is the flavor altered? What other changes, advantages, or even disadvantages could I expect to see in comparison to the standard way I prep and smoke briskets currently?


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