you bring up a good point... in a comp there is no time to brine...so injection is the alternative to get flavor in the meat. In doing shoulders to then pull for judging the lines left in the meat from the injection disappear to an extent, or at least arent noticeable. So I guess IMO,If I have time I will brine(that rhymes) I have injected before but I prefer to brine. I havent done a comp yet with shoulder so I guess the jury is still out on injecting?
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
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[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
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