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Unread 02-18-2009, 04:42 PM   #12
rookiedad
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Join Date: 07-21-05
Location: patchogue, n.y.
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i used the brisket injection once for practice and was impressed. i was toying with the idea of a fat injection, something like clarified butter with some spices or fat soluable flavorings added to provide moisture over long cook times, the idea being that there would be no evaporation of the fat, but the Butchers seems to have provided this medium in a water based substance. i mixed with apple juice and flavor was good. still have to try the pork injection.
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