Hey guys since its the offseason for competition it's time to do some experimenting to get ready for next year. My question is has anyone had good results as far as scoring goes making brisket without injecting. Last weekend I made a brisket with kosmos (has scored me fairly well in the past) but I found myself tasting too much of the artificial injection vs good ole beef. I don't think I over injected it was a 12 lb brisket after being trimmed and I probably injected less than 2 cups.
I'm pretty sure my favorite brisket locally at a restaurent isn't injected as that would be insane for a restaurent to inject and wrap all day everyday... Or maybe I'm wrong.
I just want to see if anyone has the same issue with tasting the injection too much and if its feasible to do well without it with the judges.... Any advice is greatly appreciated!
I'm finally happy with my bark now I need to refine the inside if my brisket
-Ben
