Thread: Prepping pork
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Unread 03-15-2013, 06:13 AM   #17
Cooknhogz
Knows what a fatty is.
 
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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Quote:
Originally Posted by luke duke View Post
My thoughts as well. There's a reason that restaurants don't really trim or inject.

Please tell me that you aren't using a syringe injector. If you are, you need to get/make one of these pronto
http://www.bbq-brethren.com/forum/sh...46&postcount=2
Luke Duke, great job on the homemade super injector. Could you please post where you get all your parts at, and how its put together. Thanks
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