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Unread 12-05-2012, 03:57 AM   #8
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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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)
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
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