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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
| View Poll Results: Who likes a heavy pepper flavor in their brisket injection? | |||
| Pepper injection |
   
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9 | 26.47% |
| light pepper injection |
  
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25 | 73.53% |
| Voters: 34. You may not vote on this poll | |||
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02-03-2013, 02:50 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 03-08-10
Location: Lakeland, FL
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Brisket injection
I have a competition coming up in a week, an my brisket guy will not be able to make it. I am cooking brisket for the first time in almost a year. I am trying out a new injection, but it seems to be a bit heavy handed on the pepper. Now, I like pepper on my brisket, so it is good to me, but what do most folks prefer? A peppery injection, or not? thanks.
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02-03-2013, 03:11 PM
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#2 |
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is One Chatty Farker
  Join Date: 02-11-10
Location: Northern VA
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Maybe I am the only one, but, I don't use any pepper at all for injections.
 wallace
__________________
wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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02-03-2013, 08:23 PM
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#3 |
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Banned
Join Date: 02-07-11
Location: brenham, texas
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2 tbs of black pepper, 1/2 cup of your favorite phosphate injection, 2.5 cups of scalding Hott water all mixed together, allowed to cool and strained. Great flavor.
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02-03-2013, 08:28 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Wrong thread. Sorry
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-03-2013, 09:26 PM
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#5 |
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is one Smokin' Farker
Join Date: 10-10-07
Location: Owings Mills, MD
Name/Nickname : Dan
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Fab b
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Dan Hixon 3 Eyz BBQ Thanks to our sponsors: The BBQ Guru, The Grill Center, Grizzly Coolers, Make it Meaty and Natures Own Charcoal |
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02-04-2013, 07:27 AM
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#6 | |
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is Blowin Smoke!
 
Join Date: 05-31-07
Location: Shippensburg PA
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Quote:
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02-04-2013, 09:38 AM
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#7 |
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Full Fledged Farker
Join Date: 06-14-12
Location: Buna, Texas
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Butchers BBQ Brisket injection mixed with beef broth instead of water.
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Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year...... |
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02-04-2013, 05:32 PM
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#8 |
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is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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I second that Butcher's brisket injection suggestion, really good stuff.
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Butcher BBQ Onyx oven, Chargriller Akorn Certified Moink Baller, CBJ# 53817 |
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02-04-2013, 09:37 PM
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#9 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I like pepper ON my brisket...not in it! I like Kosmo's Reserve Blend IN my brisket...
__________________
Wine Country "Q" Competition BBQ Team PNWBA "Team Of The Year" 2011, 2012, 2013, 2014, 2016, & 2017... Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, Ravenswood Winery, and Draper Valley Farms! MAK 1 Star General... MAK 2 Star General... MAK 3 Star General...the one to rule them all! |
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02-04-2013, 10:51 PM
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#10 |
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Full Fledged Farker
Join Date: 02-19-09
Location: Las Vegas, NV
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i just used apple juice on my Super Bowl briskie. Kept everything moist and let me taste the meat.
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2x 18.5 WSM, Mini WSM, UDS, Weber Performer, Orange Thermapen, cheapo gasser; KCBS MCBJ |
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02-05-2013, 06:12 AM
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#11 |
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is one Smokin' Farker
  
Join Date: 07-03-07
Location: Chandler,OK
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Rereading his question is not what product is liked ,just do you like to add pepper. My answer is I do like a rub flavor on the outside not inside. Maybe not a pepper flavor but a rub flavor.
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02-05-2013, 04:59 PM
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#12 |
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is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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Dang didn't mean to stop the thread. lol
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02-05-2013, 06:17 PM
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#13 |
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Babbling Farker
Join Date: 04-03-11
Location: Texas
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Is it still an injection if you don't use needles and it takes 8-10 hours to get the pepper flavor through the meat using salt, pepper, smoke and heat?
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02-06-2013, 12:56 PM
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#14 |
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is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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I like whatever Kosmo puts in his injections. Doesn't taste like pepper so I would say light or no pepper.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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02-06-2013, 01:05 PM
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#15 |
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Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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We make up our own injection and add Amesphos (phosphate only).
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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