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Old 11-28-2006, 11:20 AM   #2
Jorge
somebody shut me the fark up.
 
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Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
Originally Posted by Plowboy
This is really a comp question, which is why I put it in Comp BBQ.

I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?
ARe you talking about physical marks from the needle, or stained meat?
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Shut up, and cook!!!!
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