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Unread 10-24-2011, 05:53 PM   #35
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
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Quote:
Originally Posted by daninnewjersey View Post
That looks awesome....and you can't beat your cooking time. Regarding the injection....have you ever tried this technique without using the injection? Just wondering......
Not that I recall. I doubt that the injection on this one added much in the way to moistness because it was cooked only about an hour after being injected. If the injection did anything at all, it provided a way to get some salt and seasonings down into the meat and that's about all.
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