Originally Posted by Jeff_in_KC
Well Tim, the thought was do it tomorrow night, cool it, store in a quart mason jar and refrigerate/put on ice until I get to the contest. Then I just warm up my injection and do the deal when it's ready. No mixing or cooking at the contest site. I don't know how complicated his was but I noticed Chick n Pig (Skip) at OK Joe's injecting out of mason jars he appeared to have made at home.
Knock yourself out and let us know how it went
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.