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Old 12-05-2012, 02:57 AM   #8
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

I only use for leaner cuts, like a strip steak or chops..there is enough moisture naturaly in a flat especialy with the point on...and as BBQ Chef states about makinig a mess when injectinig...I heard this from a reliable source also as potentional mess in the makiing....
as you inject a brisket you can watch the juice travel through the meat (unjacarded)
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