Pre-Seasoned/Injected Meat
And now for something a little bit on topic. I hope no one minds.
Most if not all sanctioning bodies require that competition meat be unseasoned before the comp. Those goes for rub, marinade, injection, brine, etc. If this rule did not exist, how many of you would actually season your meat before Friday morning? In other words, do you think there would be an advantage to breaking that rule? Might there actually be a disadvantage?
dmp
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